Braised Chicken and Beans is a dish that proves simple ingredients can create extraordinary flavor.
Juicy chicken thighs simmer slowly in a savory tomato-based sauce, enriched with tender cannellini beans for a wholesome and comforting one-pot meal.
Cozy Braised Chicken and Beans
Equipment
- 1 Dutch oven or deep-sided saucepan
- 1 wooden spoon
- 1 Chef’s knife
- 1 Cutting board
- 1 Fine-mesh strainer
- Measuring cups and spoons
Ingredients
- 2 Tbsp unsalted butter
- 8 chicken thighs bone-in, skin removed or 4 whole chicken legs (Marylands, bone-in, skin removed)
- 2 medium onions peeled, halved, and thinly sliced
- 2 sprigs fresh rosemary finely chopped
- 3 garlic cloves peeled and sliced
- 100 ml dry white wine
- 500 ml hot chicken stock prepared from powder or cubes is fine
- 2 Tbsp tomato paste
- ½ tsp sugar
- 2 cans 400 g each cannellini beans, drained and rinsed
- 1 pinch red chili flakes optional
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare and Preheat the Cooking Base: Begin by placing a large Dutch oven or a deep, heavy-bottomed saucepan on the stove over medium heat. Add the butter and allow it to melt fully, swirling it around the pan so that the base is evenly coated. Butter not only adds richness but also helps develop a golden crust on the chicken.Keep your chicken thighs nearby so you can begin browning them as soon as the butter foams slightly.
- Brown the Chicken for Maximum Flavor: Pat the chicken pieces dry with paper towels to ensure they sear properly. Place them into the hot pan, making sure not to overcrowd—if necessary, work in batches. Allow the chicken to cook undisturbed for about 3–4 minutes per side until a deep golden crust forms. This caramelization step is crucial: the browned bits that develop in the pan will later infuse the sauce with rich, savory flavor. Once browned, carefully transfer the chicken pieces to a plate and set them aside.
- Soften Aromatic Vegetables: In the same pan, add the sliced onions and chopped rosemary to the residual butter and chicken drippings.Cook over medium heat, stirring occasionally, until the onions soften and become translucent—this usually takes 5–6 minutes. The rosemary will release its oils, filling your kitchen with a beautiful aroma. Next, stir in the sliced garlic and continue cooking for another 1–2 minutes, just until fragrant, being careful not to let it burn.
- Deglaze with White Wine: Increase the heat slightly and pour in the white wine. As it hits the pan, it will bubble vigorously—this is deglazing. Use a wooden spoon to scrape up all the golden-brown bits stuck to the bottom. These flavorful morsels dissolve into the liquid, creating the foundation for a deep, complex sauce. Allow the wine to reduce by about half, which should take 2–3 minutes, concentrating its flavor while mellowing its sharpness.
- Create the Tomato-Stock Mixture: While the wine reduces, whisk together the chicken stock, tomato paste, and sugar in a separate jug or bowl. This ensures the paste is evenly distributed and prevents clumps in the sauce. Once well combined, pour this mixture into the pan with the onions and garlic. Season generously with freshly ground black pepper to balance the acidity of the tomato paste. Stir everything together until fully blended.
- Simmer the Chicken Until Tender: Carefully return the browned chicken pieces to the pan, nestling them into the liquid so they are partially submerged. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pan tightly with a well-fitting lid and allow the chicken to simmer gently for 30 minutes. This slow braising process allows the chicken to become fork-tender while soaking up all the savory flavors of the sauce.
- Reduce the Sauce for Richness: After the initial covered cooking, remove the lid and let the chicken continue simmering uncovered for an additional 20 minutes. This allows the sauce to thicken and concentrate. Stir occasionally to prevent sticking, and if the liquid reduces too much, you can add a splash more stock or water. The end result should be a sauce that is rich and slightly glossy, coating the chicken beautifully.
- Incorporate the Creamy Cannellini Beans: In the final 10 minutes of cooking, add the drained cannellini beans directly to the pan. Stir gently to fold them into the sauce, taking care not to mash them. These beans absorb the tomato and herb flavors while providing a creamy, hearty texture. If you enjoy a little heat, sprinkle in a pinch of chili flakes at this stage. Taste the sauce and adjust the seasoning with salt and additional pepper as needed.
- Serve and Enjoy: Once the chicken is fully tender and the sauce has thickened, remove the pan from the heat. Serve the braised chicken and beans hot, spooning generous portions into wide, shallow bowls. Be sure to include plenty of sauce and beans with each serving. This dish is best accompanied by fresh crusty bread or a simple green salad to balance the richness. Garnish with a few rosemary leaves or a drizzle of good-quality olive oil for an elegant finish.
Notes
- Use bone-in chicken thighs or legs for maximum flavor and tenderness.
- Browning the chicken thoroughly is key to a rich, flavorful sauce.
- Cannellini beans provide creaminess and fiber, but you can substitute with butter beans or chickpeas.
- White wine adds depth, but chicken stock can be used as a non-alcoholic alternative.
- Fresh rosemary gives the dish its signature aroma—dried rosemary can work in a pinch.
- The dish tastes even better the next day, making it ideal for meal prep.
- Serve with crusty bread, polenta, or rice to soak up the flavorful sauce.
This recipe shines because it is not only delicious but also nourishing—lean chicken provides high-quality protein, while the beans add plant-based protein and fiber, making the dish hearty yet balanced.
Cannellini beans are also naturally low in fat and rich in minerals like iron and magnesium, supporting energy and overall wellness.
The use of fresh herbs, garlic, and a splash of wine layers the dish with deep, rustic flavors without unnecessary heaviness.
With minimal prep time and straightforward steps, this meal is perfect for weeknights yet special enough for weekend gatherings.
It’s a protein-packed, fiber-rich option that pairs beautifully with crusty bread, making it both satisfying and nourishing for everyday cooking.
Must-Have Tools for Perfect Results
Enameled Cast Iron Dutch Oven
Ideal for browning chicken and slow simmering, this pot distributes heat evenly and locks in flavor. Beyond this recipe, it’s perfect for soups, stews, and bread baking.
Wooden Spoon
Essential for scraping up browned bits after deglazing with wine, ensuring maximum flavor. A durable wooden spoon also protects nonstick and enameled cookware from scratches.
Sharp Chef’s Knife
Perfect for slicing onions, garlic, and trimming chicken. A reliable chef’s knife speeds up prep and is a long-term kitchen investment.
Measuring Cups and Spoons
Accurate measurement of stock, tomato paste, and seasonings ensures balanced flavor. They’re indispensable in baking, cooking, and everyday meal prep.
Fine-Mesh Strainer
Helps rinse and drain canned beans quickly without mess. Also useful for washing grains, sifting flour, or straining sauces.
Chef’s Secrets for Exceptional Results
The key to success with braised chicken and beans lies in patience and layering flavors.
Start by drying your chicken well before browning—moisture prevents proper caramelization, which is essential for developing a savory base.
When browning, resist the urge to move the chicken too soon; letting it sit undisturbed ensures a golden crust.
Deglazing with white wine not only lifts the flavorful browned bits but also balances the richness of the chicken and beans.
For extra depth, you can add a small splash of balsamic vinegar or a Parmesan rind to the sauce while simmering.
Lastly, don’t forget to season in layers—lightly season the onions, beans, and sauce as you go, not just at the end.
Serving Suggestions to Elevate the Meal
This rustic dish shines when paired with simple but thoughtful sides.
A loaf of crusty sourdough or a baguette is the classic companion, perfect for soaking up the tomato-rich sauce.
For a heartier spread, consider serving the chicken over creamy mashed potatoes, soft polenta, or even a bed of rice.
A crisp green salad with a lemony vinaigrette adds freshness and contrast, cutting through the richness of the stew.
If you want to elevate it for guests, garnish with freshly grated Parmesan cheese or drizzle with a good-quality olive oil.
A glass of light red wine, such as Chianti or Pinot Noir, makes the pairing unforgettable.
Storage Tips for Lasting Freshness
Braised chicken and beans stores beautifully, making it ideal for leftovers or meal prep.
Allow the dish to cool completely before transferring it to airtight containers.
It will keep in the refrigerator for up to 3–4 days without losing quality.
For longer storage, freeze portions in freezer-safe containers for up to 3 months—just thaw overnight in the fridge before reheating.
When reheating, warm gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much.
Avoid microwaving on high power, as it can make the chicken dry; instead, reheat slowly for the best texture.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, but keep in mind that thighs are more forgiving and stay juicy during long braising. If using breast, reduce the simmering time slightly to prevent overcooking.
2. What beans can replace cannellini beans?
Butter beans, navy beans, or chickpeas are great substitutes. Each will change the texture slightly but still complement the tomato-based sauce beautifully.
3. Do I have to use wine?
No, wine is optional. You can replace it with extra chicken stock plus a squeeze of lemon juice for brightness.
4. Can this be made in advance?
Absolutely! In fact, the flavors improve after a day in the fridge, making it a great option for meal prep or entertaining.
5. How do I make this recipe spicier?
Add more chili flakes or stir in a fresh chopped chili during the onion stage. A pinch of smoked paprika can also enhance the flavor with a gentle heat.
