Chicken

Braised Chicken with White Wine and Beans

Tender braised chicken thighs slow-cooked with white wine, garlic, thyme, and Dijon mustard, served with creamy white beans in a rich and flavourful sauce, finished with fresh chives

10 COVERS

This recipe features

INGREDIENTS – 10 COVERS

1400g Chicken Thighs – skin on bone in

40g Olive Oil

200g Onions – diced

20 Garlic Cloves

200g White Wine

30g Dijon Mustard

6 Thyme Sprigs

20g Major Chicken Stock Base Paste

2g Cracked Black Pepper

500g Water

10g Chives - chopped

300g White Beans

METHOD

  1. Heat the oil in a pan and brown the chicken thighs well remove from the pan add the onion and garlic to the pan and sweat well.

  2. Deglaze with white wine add the stock and water, mustard and thyme  return the chicken to the pan cover and braise for 30 minutes until cooked.

  3. Add the drained cannellini beans cook for 5 minutes.

  4. Serve and garnish with chopped chives.

ALLERGENS: Mustard