Braised chicken & beans

Braised chicken & beans

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(35 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 thighs
  • 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, questions and tips

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21st Nov, 2014
This recipe definitely needs a bit of tweaking - whatever you fancy, basically. As it is there's nothing wrong with it, it's just not very tasty.
6th Oct, 2013
I followed the advice of others who said it was too watery, so I did not add any water. I added a stock melt pot for extra flavour. The recipe still ended up with very watery sauce even though I cooked it longer and upped the temperature a bit. The chicken was moist and tender just a shame about the sauce.
14th Jan, 2012
Another lovely dish however it does need some tweaking!! I added some chopped bacon and used chicken stock instead of plain water after reading other comments. I also simmered the dish uncovered for longer so the sauce was thicker however once the beans are added, the sauce does seem to become thicker anyway. If I have any veg that I need to use up that usually gets thrown in too! Lovely with rice.
3rd Dec, 2011
Replaced wine with chicken stock but used only approx. 250ml. Used canneloni beans which I partly mashed at the end of cooking to make gravy thicker. Also added slices of red pepper and some smoked paprika, and since I had chicken thighs with the skin on, I removed the skin after browning and chopped it in smaller pieces and crisped them up in the oven ("crackling") while the dish was cooking. Served with lime and coriander couscous and topped with crackling. Yummy!
5th Jun, 2011
I really liked this, my husband less so, but I'll probably be cooking it again. My husband thought that the sauce was too thin and lacked richness.
22nd Apr, 2011
Very nice and very easy. Might put some lentils or crispy bacon in next time.
31st Jan, 2011
I added an extra tin of beans (canellini) and some flour to thicken the sauce up. Plus 3 cloves of garlic instead of one and a big dollop of french mustard and some tarragon. Served on crushed new potatoes, really flavoursome and creamy.
13th May, 2010
Found this both delicious and easy to make. Doubled the quantity of chicken thighs, used half chicken stock , half wine for the liquid and added button mushrooms for the last 10 mins simmering when I uncovered the dish. Served with Jersey Royals, it was very successful with the family.
27th Nov, 2009
I doubled the recipe and extended the cooking time ten minutes.
synchronicity's picture
9th Aug, 2009
This recipe was extremely bland for our taste. I had to add Chipotle Tabasco Sauce to give it some flavour.


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