Cider Braised Chicken with Beans
Cider Braised Chicken with Beans is a dish that perfectly blends apple cider with chicken and beans. Starting with skinless chicken thighs. The inclusion of smoked bacon adds a depth of flavor, while shallots or onions and garlic create a fragrant base that's further enriched by the earthiness of thyme. Cannellini beans bring heartiness to the dish, making it a well-rounded meal when combined with the mustard-enhanced sauce. Optionally topped with a dollop of crème fraîche for a creamy finish.
- 1 tablespoon Olive Oil
- 6 Skinless Chicken Thighs on the bone
- 2 smoked Bacon Rashers
- 2 Onions
- 1 Garlic Clove
- 4 Sprigs Fresh Thyme
- 8 Pitted Prunes
- 300 milliliters Apple Cider
- 1 x 400 gram tin Cannellini
- ½ tablespoons Dijon mustard
- 1 tablespoon Creme Fraiche (optional)
- Sea salt and freshly ground black pepper
- Preheat Oven:
Preheat the oven to 180°C/350°F/Gas 4.
- Sear Chicken:
Add olive oil to a flameproof casserole dish over medium-high heat. Sear chicken pieces on each side. Remove and set aside.
- Fry Bacon and Shallots:
In the same dish, fry bacon. Add shallots, garlic, and a few picked thyme leaves. Sauté for 5-7 minutes.
- Combine Ingredients:
Return chicken and prunes to the dish. Pour in cider and bring to a boil.
- Add Beans and Mustard:
Fold in beans, mustard, and remaining thyme sprigs. Add water if needed to halfway cover chicken. Cover and bake in the preheated oven for 1½-2 hours.
- Serve:
Serve chicken over the onion and bean mixture. Add a teaspoon of creme fraiche for richness. Season with salt and pepper to taste.
