Braised Chicken Thighs with Cannellini Beans and Baby Spinach
- Prep time: 40 minutes
- Calories: 570
- 1 of Leek
- 1 of Carrot
- 1 of Garlic Clove
- 2 of Chicken Thighs (skin on) & Drumsticks
- 3 Tbsp of Chicken Stock Concentrate
- 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 dry chicken 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 pot to medium heat and immediately add leek, carrot and smashed garlic. Cook until leek are soft, about 5 minutes.
Braise Chicken:Return chicken to pot. 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 beginning to thicken, about 20 minutes. Stir in cannellini beans and cook until chicken is tender, another 10 minutes.
Debone Chicken:Remove chicken from pot and discard any skin. Pull meat off bone and break into bite-size pieces. Return chicken pieces to pot, 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!