chicken and beans in creamy cider broth
The simplicity of this recipe and the outstanding flavor will have you making it over and over again.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 4 large chicken thighs, bone in and skin on
- salt and pepper
- 2 leeks, white and light green parts, sliced into rings
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, minced
- 1 cup apple cider
- 1 can cannellini beans, drained and liquid reserved (15 oz)
- 3 tablespoons creme fraiche
- 1 lemon, zested
How To Make chicken and beans in creamy cider broth
-
Step 1Preheat the oven to 350 degrees F. Heat the oil in a large pan. Season the chicken with salt and pepper. Place skin side down and sear the chicken until it is golden brown, about 15 minutes.
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Step 2Flip and cook for a couple of minutes. Transfer to a plate.
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Step 3Lower the heat and add the leeks season with salt and cook about 5 minutes. Stir in the garlic and rosemary. Add the apple cider and beans. Add a little bean liquid to make sure the leeks are covered.
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Step 4Add the chicken back and transfer to the oven.
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Step 5Roast until the chicken is no longer pink, about 45 minutes.
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Step 6Remove from the oven and zest the lemon over top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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