Braised Chicken with Fennel and White Beans
Bring cozy, rustic flavors to your table with this Braised Chicken with Fennel and White Beans recipe—a one-pot wonder that’s as comforting as it is flavorful. Tender, juicy chicken thighs are seared to golden perfection before being simmered with the delicate sweetness of fennel, hearty white beans, and aromatic herbs like rosemary and thyme. A splash of dry white wine and slow cooking in a savory chicken broth infuse the dish with depth, while a final squeeze of lemon juice brightens every bite. Perfect for a weeknight dinner or an elegant dinner party, this dish pairs beautifully with crusty bread or fluffy steamed rice to soak up the rich, savory broth. Ready in just over an hour, it’s an effortlessly impressive meal that you'll want to make again and again!
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Recipe Information
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 fennel bulbs (sliced thinly)
- 1 yellow onion (sliced thinly)
- 4 garlic cloves (minced)
- 1 cup dry white wine
- 2 cups chicken broth
- 2 cups canned white beans (drained and rinsed)
- 1 teaspoon fresh rosemary (chopped)
- 4 fresh thyme sprigs
- 1 tablespoon lemon juice
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden and crisp. Flip and sear the other side for an additional 3 minutes. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add sliced fennel and onion. Sauté for 5-7 minutes until softened and lightly caramelized.
Stir in the garlic and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, white beans, rosemary, and fresh thyme to the pot. Stir to combine.
Nestle the seared chicken thighs into the pot, skin-side up. Make sure the liquid comes about halfway up the chicken, but doesn’t cover the skin.
Cover the pot and reduce the heat to low. Simmer for 35-40 minutes, or until the chicken is cooked through and tender.
Uncover the pot and stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the braised chicken hot, garnished with fresh parsley. Pair with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
