Braised Chicken Thighs with Cannellini Beans, Tomato and Rosemary
Sear bone-in chicken thighs, simmer with onions, garlic, tomatoes and stock, then combine with cannellini beans and rosemary.
- 800 g chicken thighs, bone-in skin-on
- 400 g cannellini beans, tinned
- 400 g tinned chopped tomatoes
- 1 whole onion, medium
- 4 whole garlic cloves
- 3 whole fresh rosemary sprigs
- 2 tbsp olive oil
- 200 ml chicken stock
- 5 g sea salt
- 2 g black pepper
- ½ whole lemon, juice only
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Add to a shopping listHow the shopping list works →- Step 1
Pat chicken thighs dry with kitchen paper and season generously with salt and pepper on both sides.
- Step 2
Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat until shimmering.
- Step 3
Working in batches, place chicken thighs skin-side down in the hot oil and sear for 4-5 minutes until golden brown. Turn and sear the other side for 3 minutes. Transfer to a plate.
- Step 4
Reduce heat to medium. Dice the onion finely and add to the same pot, stirring for 3-4 minutes until softened.
- Step 5
Crush garlic cloves and add to the pot, stirring constantly for 1 minute until fragrant.
- Step 6
Pour in tinned tomatoes (with juice) and chicken stock, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Step 7
Return chicken thighs to the pot, skin-side up. Add rosemary sprigs and bring to a gentle simmer.
- Step 8
Cover with a lid and braise in the oven at 180°C for 25-30 minutes until chicken is tender and cooked through (internal temperature 75°C).
- Step 9
Remove from oven. Drain and rinse cannellini beans, then stir into the pot. Return to the oven uncovered for 5 minutes to warm through.
- Step 10
Remove rosemary sprigs. Season to taste with salt, pepper, and lemon juice. Serve hot in shallow bowls with crusty bread.
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