Braised Spice Chicken with Cannellini Beans & Vegetables

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Brrr, it’s a bit wet and cold out there so this easy, tasty and pretty quick Braised Spice Chicken with Cannellini Beans & Vegetables is the perfect comfort food to warm you up inside and out.  It may not be high on the glamour scale but we know not to judge a book by it’s cover don’t we, it’s hearty and healthy and that’s what counts right!  It’s a fairly mild dish even with the spices so one that the whole family could enjoy. It’s not quite a one pot wonder but just about!  I used a mix of chicken thighs (for the girls, no bones) and lovely legs (who came up with that name?) but whatever you prefer will work just fine.

Braised Spice Chicken with Cannellini Beans & Vegetables

Ingredients

  • 2 carrots
  • 2 parsnips
  • 2 small leeks (or 1 big one) white part only
  • 4 garlic cloves
  • 6 chicken thighs or lovely legs (or combination)
  • 150 ml olive oil
  • 2 tsp Chinese 5 Spice powder
  • 1 Tbsp smoked paprika
  • 1 x 400 g tin cannellini beans, rinsed and drained
  • 1 L chicken stock or bone broth
  • salt & pepper
  • handful of parsley

Instructions

  1. Preheat the oven to 180 C
  2. Peel carrots & parsnips and chop into small chunks. Thinly slice the leeks.
  3. Sprinkle the chicken with the paprika & Chinese 5 spice powder
  4. On the cooktop heat the oil in an oven proof pot and brown the chicken & vegetables.
  5. Add the cannellini beans, garlic, stock, stir and season to taste
  6. Transfer the pot to the oven and cook for 30 minutes.
  7. Remove the chicken & vege and keep it warm. I find the easiest way to do this is to get a big colander and pour everything into that with a saucepan underneath catching the braising stock. Put the chicken & vege back into the pot that you used to cook in and leave covered in the warm oven until you are ready for it.
  8. Boil down the remaining braising stock, add the parsley at this point, in the saucepan on the cook top until you have a good looking, thickish sauce. If it is too liquid thicken with a tablespoon of cornflour diluted in cold water.
  9. Divide the chicken & vege into 4 bowls and pour over the sauce, garnish with some more parsley and enjoy!
http://www.boiledeggsandsoldiers.com/2015/05/braised-spice-chicken-with-cannellini-beans-vegetables/

So there you go, a fairly fuss free yummy dinner, great for mid week don’t you think?

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6 comments on “Braised Spice Chicken with Cannellini Beans & Vegetables

  1. Kim @Landofzonkt
    June 23, 2015 at 8:45 pm

    What lovely combo of flavours, this sounds so yum!

    • Vicki
      June 23, 2015 at 9:48 pm

      thanks lovely lady. x

  2. Shari from GoodFoodWeek
    April 3, 2016 at 4:56 pm

    This recipe is right up my alley! I am loving the cannellini beans.

    • Vicki
      April 3, 2016 at 9:33 pm

      I love this one too. x

  3. Lisa @ Chocolate Meets Strawberry
    April 5, 2016 at 4:13 pm

    Cannellini beans surely must be one of the yummiest types of beans on this planet. I love their buttery and slightly sweet flavour. I bet they would really melt in your mouth in this warming dish. I’m so looking forward to the weather cooling down even more so I can eat things like this every night!!

    • Vicki
      April 5, 2016 at 10:11 pm

      Thanks Lisa, I love Cannellini beans too, yummy and filling!

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