Braised Chicken Beans Recipes

BRAISED CHICKEN & BEANS

Steps:

• Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
• Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.
• Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.

BRAISED GREEN BEANS

Steps:

• In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.

BRAISED CHICKEN & BEANS

Steps:

• Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
• Tip in the onion, garlic, mushrooms, bacon and thyme, then fry for a further 2 minutes
• Pour in the wine, broth and a little salt and pepper. Bring to the boil, then simmer uncovered for 30 minutes until the chicken is tender.
• Stir the beans into the pan and briefly warm through.
• Roughly chop the parsley, then scatter over to serve.

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS

Steps:

• Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
• Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
• Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
• Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
• IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
• Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
• IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
• Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
• Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.

QUICK CORIANDER CHICKEN WITH BRAISED GREEN BEANS

Steps:

• Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Season both sides of chicken with coriander, salt, and pepper. Add to skillet and cook, flipping once, until browned on both sides, about 8 minutes. Transfer to a plate.
• Swirl remaining 1 tablespoon oil into skillet. Add tomatoes, season, and cook, stirring occasionally, until they burst, about 4 minutes. Add garlic; cook 30 seconds. Stir in green beans and 1/2 cup water; bring to a simmer, then cover and cook, stirring occasionally, 8 minutes.
• Nestle chicken and any accumulated juices into skillet; add olives. Cover and cook until beans are tender and a thermometer inserted into thickest parts of chicken registers 160°, about 5 minutes. Season to taste, sprinkle with cilantro, and serve with buttered bread.

BRAISED CHICKEN WINGS IN BEAN SAUCE

Steps:

• Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
• Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.

BRAISED CHICKEN WITH BLACK BEANS AND SWEET POTATO

Steps:

• Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper.
• Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan.
• Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate.
• Reduce the heat to medium and add the onions, jalapeño, cumin, and coriander. (You may need to add a little oil.).
• Sauté until the onions are soft, about 5 minutes.
• Put the chicken back in the pan.
• Scatter the sweet potatoes and black beans around the chicken.
• Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes.
• Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.