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Cozy Braised Chicken and Beans

Ruth J. Pickett
This braised chicken and beans recipe delivers tender, juicy chicken thighs cooked in a rustic tomato-based sauce with creamy cannellini beans.
Comforting, flavorful, and nutrient-dense, it’s a wholesome one-pot dish perfect for family meals or casual entertaining.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine European, Mediterranean-inspired
Servings 4

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.
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