Braised Chicken Thighs with Cannellini Beans and Baby Spinach
  • Prep time: 40 minutes
  • Calories: 570
In this recipe you cook the chicken two ways to develop a depth of flavours. Browning the chicken ensures a crispy crust, while braising will infuse the meat with flavour. To pull succulent chicken off the bone, we recommend using tongs so you don’t burn your hands. Don’t forget a slight odour is a natural reaction to vacuum packing.
  • 1 of Leek
  • 1 of Carrot
  • 1 of Garlic Clove
  • 1 400g Pack of Cannellini Beans
  • 2 of Chicken Thighs (skin on) & Drumsticks
  • 3 Tbsp of Chicken Stock Concentrate
  • 1 75g Pack of Baby Spinach
  • 2 Tbsp of Parmesan (Shaved)
  • 1 Small Bunch of Thyme

Prepare Ingredients:

Trim and discard roots and tops of leek, leaving only the white and light green part. Cut in quarters length ways and roughly chop. Peel carrot and cut into 1 cm dice. Smash garlic with flat side of a knife. Drain and rinse cannellini beans. Pat chicken dry with paper towel.

Sear Chicken:

Season both sides of chicken with salt and pepper. Heat olive oil in a medium pot over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside, 2-3 minutes per side. Transfer to a plate.

Cook Vegetables:

Return pan to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.

Braise Chicken:

Return chicken to pan. Add chicken stock concentrate, 3 cups water and thyme. Increase heat to high to bring to the boil, then reduce heat to medium-low and simmer until stock begins to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.

Debone Chicken:

Remove chicken from pan and discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pan, add baby spinach, and stir to combine, until spinach wilts. Taste and season with salt and pepper if necessary.

You Plate It:

Divide chicken, beans, and baby spinach evenly between bowls. Top with parmesan. Season to taste. Enjoy!