WEEKDAYS 1e|12c|p

Braised Chicken with White Beans & Spinach by Clinton Kelly

545 Braised Chicken with White Beans
This one pot chicken recipe is guaranteed to warm you up on even the coldest of days
skill level
Easy
time
30-60min
servings
4
cost
$
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This one pot chicken recipe is guaranteed to warm you up on even the coldest of days
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ingredients
  • 8 Chicken Thighs (skinless)
  • Extra-Virgin Olive Oil
  • Unsalted Butter
  • 1 Onion (Thinly sliced)
  • 6 Garlic Cloves (smashed)
  • 1 medium Rosemary Sprig (leaves finely chopped)
  • 1/2 cup White Wine (such as Pinot Grigio)
  • 2 cups Chicken Stock
  • 14 ounce can Cannellini Beans (drained & rinsed)
  • 3 cups Fresh Spinach
  • 1 Lemon (strips of zest & juice)
  • 3 ounces Prosciutto Slices (thinly sliced into ribbons; optional)
  • Parsley (to garnish)
  • Salt
  • Freshly Cracked Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra-Virgin Olive Oil
    8 Chicken Thighs (skinless)
    Salt
    Freshly Cracked Black Pepper
    Heat a Dutch oven over medium-high with a few tablespoons of Olive Oil. Season Chicken liberally with Salt and Pepper on both sides. Add to the pan and sear until golden, about 3-4 minutes per side. Remove Chicken to a plate.
  • 2
    Unsalted Butter
    1 Onion (Thinly sliced)
    Salt
    6 Garlic Cloves (smashed)
    1 medium Rosemary Sprig (leaves finely chopped)
    1/2 cup White Wine (such as Pinot Grigio)
    2 cups Chicken Stock
    Add a few tablespoons of Butter and allow to melt. Stir in Onions, season with Salt and cook until softened, about 3-4 minutes. Toss in Rosemary and Garlic and cook just until fragrant. Deglaze pan with White Wine. Return Chicken to the pan along with the stock. Bring to a boil and reduce to a simmer. Cover and cook for 20-25 minutes until Chicken is cooked and tender.
  • 3
    14 ounce can Cannellini Beans (drained & rinsed)
    3 cups Fresh Spinach
    Remove Chicken to a plate. Stir in Beans and Spinach, cover and cook for 5 more minutes to infuse flavors.
  • 4
    1 Lemon (strips of zest & juice)
    3 ounces Prosciutto Slices (thinly sliced into ribbons; optional)
    Parsley (to garnish)
    Olive Oil
    Serve warm with a drizzle of Olive Oil, Parsley, Lemon Juice and top with Prosciutto.
 
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