Braised chicken with beans and fennel

Name: Braised chicken with beans and fennel
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, British, Mediterranean
Ingredients: 1 tbsp olive oil; 2 part-boned chicken breasts (skin left on); 3 garlic cloves, sliced; 1 small fennel bulb, sliced; 2 celery stalks, roughly chopped; 400g can flageolet beans, drained and rinsed; 200ml chicken stock; 2 tbsp chopped chives, plus extra to garnish

5 steps

Prep:10minCook:40min

Updated at: Sun, 20 Oct 2024 13:18:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories647 kcal (32%)

Total Fat30.7 g (44%)

Carbs29.4 g (11%)

Sugars7.2 g (8%)

Protein58.4 g (117%)

Sodium376.1 mg (19%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspolive oil

2chicken breasts

part-boned, skin left on

400gcan flageolet beans

drained and rinsed

200mlchicken stock

2 Tbspchives

chopped, plus extra to garnish

Instructions

Step 1

Preheat the oven to 200°C, gas mark 6. Heat the oil in an ovenproof frying pan over a high heat.

Step 2

Season the chicken breasts and add to the pan skin-side down; fry for 4-5 minutes until the skin is golden.

Step 3

Remove the chicken from the pan and toss in the garlic, fennel and celery (add a splash more oil, if necessary).

Step 4

Cook for 3-4 minutes, just until they begin to sweat and the flavour has been released, then stir through the beans, chicken stock and chives before nestling in the chicken breasts, skin-side up.

Step 5

Place the pan in the oven (or transter everything to an ovenproof dish and roast for 25-30 minutes until the chicken is cooked through. Serve, scattering with a few more chives.

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