WEEKDAYS 1e|12c|p

Braised Chicken with White Beans & Spinach by Clinton Kelly

Clinton Kelly
Servings: 4
30 to 60 min

This one pot chicken recipe is guaranteed to warm you up on even the coldest of days

  • Ingredients
  • step-by-step directions
Braised Chicken with White Beans & Spinach by Clinton Kelly
  • 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
  • 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.
  • 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.
  • Remove Chicken to a plate. Stir in Beans and Spinach, cover and cook for 5 more minutes to infuse flavors.
  • Serve warm with a drizzle of Olive Oil, Parsley, Lemon Juice and top with Prosciutto.
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