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David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteDavid originally made this dish in the middle of the Arizona summer.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!
Legal
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
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment