Provencal Braised Chicken with Cannellini Beans and Chard
David originally made this dish in the middle of the Arizona summer.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.