Braised chicken & beans

Braised chicken & beans

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(33 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
A healthy, low-fat dish that can be doubled or halved with ease. We think this will be a firm favourite in no time

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal457
  • fat12g
  • saturates3g
  • carbs30g
  • sugars11g
  • fibre6g
  • protein48g
  • salt1.11g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless boneless chicken thigh
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300ml white wine
  • 400g can flageolet bean, rinsed and drained
  • handful parsley leaves



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.

  2. Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.

  3. Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.

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Comments (45)

rachpascy's picture

I found this dish lacked flavour and needs something extra to give it a bit of a lift. Having said that, the person I cooked it for thought it was delicious....horses for courses I guess but I won't be making it again.

magicmanuk's picture

We found it a little bland too - needs a lot of seasoning & maybe less liquid as simmering longer didn't seem to reduce it that much.

We will be making it again though :)

dylanski's picture

Added bacon and peas, as I wanted to serve with rice, and was worried about the colour. Used less liquid than suggested, and added lots of pepper but still found it fairly bland. However, I did forget to add the parsley at the end so maybe this would have improved it.

al1son's picture

Made this the night before and reheated the next day, it was really lovely and not too much liquid, think this was due to the double cooking. Family thumbs up.

karinaya's picture

Was very intrigued by all the conflict over this recipe so thought i would give it a go and here's what I found: it definately needs simmering longer than suggested, it does have a bland taste so I added 1tbsp veg stock as suggested by someone else this helped immensely, I also added sliced carrots 20 mins before end, mushrooms 15 mins before end sugar snap peas, flageolet and butter beans 5 mins before end simmered for a total of 40 mins
I also made a mash with i pkt lurpack garlic butter sage thym and parsley added mature chedder to the top and put in oven for 30 mins ...this made a delicious and very filling meal.

valcook171's picture

really enjoyed this dish, although I too had a little too much liquid so just cooked it down a little longer, will make it again soon.

calmdownkate's picture

I added a teaspoon of vegetable stock powder and managetout and baby sweetcorn, both added a little something to the recipe.

jesscrookes's picture

I followed everyone's tips and added pancetta and mushrooms, and cooked it uncovered for half an hour, adding sugar snap peas at the end. By accident I added the beans at the start so maybe this helped thicken the sauce, either way the result was gorgeous! Will definitely be having again, and so easy to do. Thanks for the tips!

lucymoore's picture

What a lovely easy quick tasty tea - even my two year old loved it !! The only problem I had was finding a pan big enough - ended up using the WOK !!

lifeisbutadream's picture

I wonder if the amounts of liquid are wrong? I made this for 4 people but used far lass wine and water than it said - I also put a little bit of soured cream in and a tiny bit of cornflour to thicken it. It was very tasty!

laking's picture

Followed recipe but was way too watery and a little bland for our taste. won't make again.

Frantic Flapjack's picture

Used chicken breasts which were really nice, BUT I forgot to double the recipe for 4 of us. So it was really really tasty but not enough of it! Also if I made it again I would add some more colourful veg to jazz it up a bit.

rocheg's picture

Excellent dish. I added sugar snap peas 5 mins from the end - lovely!

juliav's picture

Really disappointed with this receipe. Too much liquid, really nothing fancy - I could have achieved the same dinner using a chicken tonight jar. Really disappointing!

sara123's picture

I used slightly less stock than it said in the recipe, but I added some cream towards the end. It was very nice and I will def make it again.

pennyh30's picture

Based on the comments on here, I simmered for 30+ mins uncovered until I was happy with the consistancy, additionally, I added some pancetta, mushrooms and dwarf beans (15 mins from the end) which made it more of a complete meal. Will def do again....really tasty!

cazandjay's picture

I thought this dish was lovely, though I also had too much liquid, so simmered for longer. next time I think I will use chicken breasts as my family didn't rate the chicken thighs.

alison_happy's picture

we really liked it.

djmcnae's picture

Easy to make and really tasty, based on the comments I simmered it uncovered for 30 mins so there wasn't too much liquid. My two children loved it!!

laramoran's picture

This was really easy to make and so tasty. My 17 month old daughter also had it with rice for her dinner and loved every mouthful - I've not seen anything go down so fast!


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