Italian Braised Chicken Thighs with White Beans and Tomato
Braised chicken thighs with sautéed onion, celery and carrot, cooked in tomato, oregano, bay leaf and vegetable stock with cannellini beans.
- 400 g Chicken thighs, boneless and skinless
- 240 g Tinned cannellini beans
- 400 g Tinned chopped tomatoes
- 1 whole Onion, medium
- 3 whole Garlic cloves
- 1 whole Celery stalk
- 1 whole Carrot, medium
- 2 tbsp Olive oil
- 2 tsp Dried oregano
- 2 whole Bay leaf
- 200 ml Vegetable stock
- 5 g Sea salt and black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Step 1: Pat chicken thighs dry with kitchen paper and season generously with salt and pepper.
- Step 2
Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Step 3
Step 3: Brown chicken thighs skin-side down for 4-5 minutes until golden, then flip and cook for another 3 minutes. Remove and set aside.
- Step 4
Step 4: In the same pot, add finely diced onion, celery, and carrot. Sauté for 5 minutes until softened.
- Step 5
Step 5: Add minced garlic and cook for 1 minute until fragrant.
- Step 6
Step 6: Pour in tinned tomatoes, vegetable stock, oregano, and bay leaves. Stir well.
- Step 7
Step 7: Return chicken thighs to the pot, nestling them into the sauce. Bring to a simmer.
- Step 8
Step 8: Cover and braise on low heat for 20 minutes.
- Step 9
Step 9: Add drained cannellini beans and stir gently. Cook uncovered for a further 8 minutes until chicken is tender and beans are heated through.
- Step 10
Step 10: Taste and adjust seasoning. Remove bay leaves and serve hot.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
