Provencal Braised Chicken with Cannellini Beans and Chard
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteDavid originally made this dish in the middle of the Arizona summer. It’s a time of year when he says, “It’s a vivid statement about our desert weather when one opens the oven door and can’t tell whether it’s cooler in there… or outdoors.”
However, modern comforts like air conditioning and a lucky encounter with the wine representative from Rune Wines (Arizona) encouraged David to turn on his oven to make this Provencal Braised Chicken. The chard and cannellini beans alongside the chicken make for a colourful dish that will have your tastebuds thinking of Tuscany or Provence.
Braised Chicken with White Cannellini Beans and Chard
The recipe was adapted from Cheri’s recipe on My Savory Spoon. The dish could be served just as easily in Tuscany as in Provence. Pair this dish with a deep-coloured rosé such as one from Tavel, or in this case Rune Wines in Arizona.
Ingredients
- 4 large chicken thighs bone-in-skin-on
- salt and pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 2 ounces pancetta diced
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 1 bunch Chard about 1/2 pound
- 1 15-oz can cannellini beans rinsed and drained
- 1 cup chicken broth
- for topping Parmesan cheese freshly grated
Instructions
- Preheat oven to 350 °
- Trim chicken pieces of excess fat and skin, then pat dry and season on both sides with salt and pepper.
- Heat a large Dutch oven over medium-high heat. When hot add the oil, swirl the pan to coat the bottom, then add chicken, skin-side down, and sear until brown, about 5 minutes.
- Turn chicken and brown the other side, about another 3 to 5 minutes.
- Remove the chicken to a plate and set aside.
- Reduce the heat to medium.
- Add the onion and pancetta and sauté until onion is tender, about 8 to 10 minutes.
- Add the tomato paste and cook, stirring constantly, for 1 minute.
- Deglaze the pan with white wine then add the white beans, chard, and broth.
- Season with salt and pepper.
- Place the chicken pieces, skin side up, on top of the chard.
- Add any accumulated juices from the chicken, top with the rosemary sprigs, and bring to a boil.
- Cover and bake about 25 minutes - up to 30 minutes for larger pieces of chicken.
- To serve, layer chard and beans in soup plates then top with chicken.
- Sprinkle the top with the grated Parmigiano-Reggiano.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A Wild Mushroom Risotto Recipe after the MarketRelated Provence Articles
Make Croissants for Jan 30th National Croissant Day
January 29, 2021
National Croissant Day January 30, 2021, is National Croissant Day in the United States, so why not start your day with a café creme and a flaky croissant? Croissants are not typically Provencal fare, but you can expect every respectable bakery to present their version of this French pastry for sale. However, if you want …
Flambéed Chicken a Main Course with a Spark
July 6, 2018
At Mas d'Augstine, we spend our "off-season" on maintenance, accounting and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d'Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.…
Comfort Food Roast Chicken for Dinner
March 13, 2020
Sometimes life is just too complicated, too busy and too connected. Those are the moments when you crave comfort food, family-style dining and meals with friends. This roast chicken is cooked with saffron, rosemary and lemon. I served it with roasted potatoes and peas for a simple Sunday dinner. And the best part? There may …
Moist and Tender Salt-Roasted Chicken it’s Child’s Play
August 28, 2017
What a fabulous introduction to family cuisine involving your little ones in the kitchen with a child’s play approach to cooking their supper. This is David’s adaptation of salt-roasted chicken from an amazing cookbook designed for children. Read more on David’s day of play exploring La Cuisine est un jeu d’enfants Fuss free, moist and …
No Comment