Braised chicken & beans

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• Val C

  06 April 2008

  Val C rated and commented on this recipe

  

  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.

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• karinaya

  21 April 2008

  karinaya rated and commented on this recipe

  

  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.

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• AlisonW

  24 April 2008

  AlisonW commented on this recipe

  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.

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• recipes

  11 June 2008

  recipes rated and commented on this recipe

  

  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.

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• magicmanuk

  12 June 2008

  magicmanuk rated and commented on this recipe

  

  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 :)

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• Golosa

  06 July 2008

  Golosa rated and commented on this recipe

  

  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.

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• joannepeake

  18 August 2008

  joannepeake commented on this recipe

  I just left out the water & it was fine.

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• FuzzlyFood

  22 September 2008

  FuzzlyFood commented on this recipe

  Delicious! I didn't end up with a watery dish but rather a flavoursome, creamy dish which is regularly enjoyed on a bed of steamed Thai Jasmine rice or to satisfy a hearty appetite, I serve with spicy vegetable rice. I have also made a fish version using Tuna steaks which is quite watery if using the timings above but I increase cooking time to 30 minutes to reduce the wine and add a tablespoon or two of Fish Sauce for a very nice & easy pescatarian meal.

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• FuzzlyFood

  22 September 2008

  FuzzlyFood rated this recipe

  

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• kimlloyd

  02 November 2008

  kimlloyd commented on this recipe

  I made this a while ago and found it rather bland, not sure if I'll be making this again. I would recommend putting less water in as well, otherwise there's far too much liquid.

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• Ruby07

  16 December 2008

  Ruby07 commented on this recipe

  Found this recipe very easy to make and doesn't require any attention. Family really enjoyed it, I found it a bit bland and needed something else, like a peasant stew. Might try again with the bacon bits.

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• Ruby07

  10 January 2009

  Ruby07 commented on this recipe

  Will make this again, very tasty and quick to make.

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• Ruth kookt

  23 March 2009

  Ruth kookt rated and commented on this recipe

  

  Spicing up the dish with some chilli flakes gives what is necessary to make it perfect. And, indeed, enough salt and pepper. don't cover the pan, than you won't have to much liquid!

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• mssteel

  01 April 2009

  mssteel rated and commented on this recipe

  

  I made this dish with 6 boneless chicken thighs and added 1/2 a cube of chicken stock to it....delish.

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• Sue

  26 May 2009

  Sue rated and commented on this recipe

  

  We loved this recipe just as it is. Didn't have to add anything! A firm favourite.

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• Karen

  08 July 2009

  Karen rated and commented on this recipe

  

  Love this recipe just as it is. Have made it several times. Light, healthy and tasty.

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• beth

  28 July 2009

  beth rated and commented on this recipe

  

  really liked the taste of this recipe but like everyone else i had too much liquid at the end (doubled all quantities). would also say that there was a lot of fat so if i repeated it i would double check the thighs and possibly skim the liquid. definetly one to serve with bread to mop up the sauce!

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• MsPia

  09 August 2009

  MsPia rated and commented on this recipe

  

  This recipe was extremely bland for our taste. I had to add Chipotle Tabasco Sauce to give it some flavour.

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• cookinggirl123

  27 November 2009

  cookinggirl123 rated and commented on this recipe

  

  I doubled the recipe and extended the cooking time ten minutes.

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• Jane

  28 December 2009

  Jane rated this recipe

  

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Ingredients

• 1 tbsp olive oil
• 4 skinless boneless chicken thighs
• 1 onion , chopped
• 1 garlic clove , chopped
• 1 tsp dried thyme
• 300ml white wine
• 400g can flageolet beans , rinsed and drained
• handful parsley leaves

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 1 tbsp olive oil
• 4 skinless boneless chicken thighs
• 1 onion , chopped
• 1 garlic clove , chopped
• 1 tsp dried thyme
• 300ml white wine
• 400g can flageolet beans , rinsed and drained
• handful parsley leaves

Per serving

457 kcalories, protein 48g, carbohydrate 30g, fat 12 g, saturated fat 3g, fibre 6g, sugar 11g, salt 1.11 g

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