Braised Chicken Thighs with Cannellini Beans and Baby Spinach
  • Prep time: 40 minutes
  • Calories: 570
In this recipe you will 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. Before cooking, it helps to quickly pat dry the chicken with a paper towel. Don’t forget that a slight odour is a natural reaction to vacuum packing.
Ingredients
  • 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
Recipe

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!