BRAISED CHICKEN AND WHITE BEAN STEW BY EMMA SPITZER "THE STAUB BRAISER IS SUCH A PRACTICAL SIZE WHEN COOKING FOR MY LARGE FAMILY OR A GROUP OF FRIENDS. THE FACT THAT IT'S STOVE TO OVEN TO TABLE MAKES IT NOT ONLY PRACTICAL, BUT STYLISH TOO WITH ITS BEAUTIFUL CHOICE OF COLOURS"
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4 SERVINGS

 
 
 

INGREDIENTS

  • 2 tablespoons of olive oil
  • 8 bone in, skin on chicken thighs
  • 2 banana shallots
  • 3 cloves of garlic, finely chopped
  • 100ml white wine
  • 2 x 400g tins of flageolet or cannellini beans
  • 10g fresh tarragon leaves, finely chopped
  • 3 preserved lemons, skins only and finely sliced
  • 400ml chicken stock
  • 100ml crème fraiche
  • Sea salt and pepper

HOW TO MAKE IT

  1. Season the chicken thighs with salt and pepper. Heat the oil is a wide shallow pan and add the chicken, skin side down. Fry gently on a medium heat without moving for around 8-10 minutes or until the skin is nice and golden. Turn and fry for a further two minutes then set aside onto a plate.
  2. Add the shallots and fry for around 5 minutes until soft, scraping up all the bits of chicken Add the garlic and continue to cook for a further 3 minutes. Add the wine and turn up the heat to bubble and reduce the liquid for a bit, then add the beans, tarragon (reserving a tablespoon for garnish), lemon skins, chicken stock and some black pepper.
  3. Turn the heat off, add the chicken thighs on top of the beans, skin side up ensuring the top of the chicken is exposed.
  4. Place in the oven, uncovered and bake for 40-45 minutes until the chicken is golden and crispy. remove from the oven and stir through the crème fraiche. Garnish with the reserved tarragon and some cracked black pepper and serve with a good chunk of crusty bread.