The BBC Good Food logo
Braised chicken & beans

Braised chicken & beans

By
A star rating of 3.6 out of 5.35 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal457
fat12g
saturates3g
carbs30g
sugars11g
fibre6g
protein48g
low insalt1.11g
Advertisement

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 bean , rinsed and drained
  • handful parsley leaves

Method

  • STEP 1

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

  • STEP 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.

  • STEP 3

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

RECIPE TIPS
HEALTHY BENEFITS

Chicken thighs supply twice the levels of iron and zinc of breast meat and are rich in tryptophan, which helps to lift your mood and promotes restful sleep. Flageolet beans are packed with B vitamins.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.35 ratings
Advertisement
Advertisement
Advertisement

Sponsored content