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

25 COVERS

This recipe features

INGREDIENTS

3500g Chicken Thighs – skin on, bone in

100g Olive Oil

500g Onions – diced

50 Garlic Cloves

500g White Wine

75g Dijon Mustard

15 Thyme Sprigs

50g Major Chicken Stock Base Paste

5g Cracked Black Pepper

1250g Water

25g Chives – chopped

750g 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.

  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