Photo by Sylwester Ficek on Pexels
Braised Chicken Thighs with Cannellini Beans, Tomato and Sage
Chicken thighs are browned, then braised with onions, garlic, sage, red wine, cannellini beans and tomatoes for a thick sauce.
- 800 g chicken thighs, bone-in skin-on
- 400 g cannellini beans, tinned
- 400 g tinned chopped tomatoes
- 1 whole onion, medium
- 3 whole garlic cloves
- 8 whole fresh sage leaves
- 250 ml chicken stock
- 2 tbsp olive oil
- 5 g sea salt
- 2 g black pepper
- 100 ml red wine
- 1 whole lemon zest
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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.
- Step 2
Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat.
- Step 3
Working in batches, brown chicken thighs skin-side down for 4 minutes until golden, then flip and brown for 2 minutes. Transfer to a plate.
- Step 4
Reduce heat to medium. Finely dice onion and add to the pot, cooking for 3 minutes until softened.
- Step 5
Mince garlic and add to the pot with sage leaves, cooking for 1 minute until fragrant.
- Step 6
Pour in red wine and scrape the bottom of the pot with a wooden spoon to deglaze, cooking for 2 minutes.
- Step 7
Add tinned tomatoes, drained cannellini beans, and chicken stock. Stir well.
- Step 8
Return chicken thighs to the pot, skin-side up. Bring to a simmer, then reduce heat to low.
- Step 9
Cover and braise for 35 minutes until chicken is tender and cooked through (internal temperature 75°C).
- Step 10
Remove from heat. Taste and adjust seasoning. Grate lemon zest over the top and serve directly from the pot or in shallow bowls.
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