Chicken, Creamy Beans & Vichy Carrots
Chicken, Creamy Beans & Vichy Carrots
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 3 carrots, large, chopped into rounds
- 1 onion, large, chopped
- 4 garlic, cloves, chopped
- a few fresh thyme, sprigs
- 1 bay leaf
- a significant portion chicken stock, of a carton
- 2 white beans, cans, drained and rinsed
- a heavy cream, splash
- a butter, knob
- a olive oil, drizzle
- to salt, taste
- to pepper, taste
- for fresh parsley, garnish
Instructions
- 1
Season the 4 chicken thighs generously with salt and pepper.
⏱️ 2 min
- 2
Add a drizzle of olive oil to a hot cast iron skillet. Place the chicken thighs skin-side down in the pan. Sear for 8-10 minutes until the skin is golden brown and crispy.
⏱️ 10 min
- 3
Remove the seared chicken from the pan and set aside.
⏱️ 1 min
- 4
Add the chopped 1 large onion to the same pan and sauté.
⏱️ 3 min
- 5
Add the 3 large carrots (cut into rounds) to the pan and continue to sauté.
⏱️ 5 min
- 6
Add the 4 chopped garlic cloves, a few sprigs of fresh thyme, and 1 bay leaf to the pan. Continue to sauté for a moment.
⏱️ 2 min
- 7
Pour chicken stock into the pan with the vegetables. Bring the mixture to a simmer.
⏱️ 3 min
- 8
Return the seared chicken thighs to the pan, nesting them skin-side up among the vegetables and liquid. Cover the pan with a lid and braise for 30 minutes.
⏱️ 30 min
- 9
While the chicken is braising, drain and rinse the 2 cans of white beans. Place the drained beans in a small pot. Add a knob of butter, a splash of heavy cream, and season with salt and pepper. Mash the beans with a fork until they are creamy.
⏱️ 10 min
- 10
After 30 minutes, remove the lid from the braising pan. Take the chicken out of the pan and remove the thyme sprigs and bay leaf from the liquid and vegetables.
⏱️ 2 min
- 11
Stir the mashed creamy beans into the pan with the carrots and braising liquid.
⏱️ 2 min
- 12
Place the braised chicken thighs back on top of the creamy beans and carrots. Garnish with fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken, Creamy Beans & Vichy Carrots
- 4 chicken thighs, bone-in, skin-on
- 3 carrots, large, chopped into rounds
- 1 onion, large, chopped
- 4 garlic, cloves, chopped
- a few fresh thyme, sprigs
- 1 bay leaf
- a significant portion chicken stock, of a carton
- 2 white beans, cans, drained and rinsed
- a heavy cream, splash
- a butter, knob
- a olive oil, drizzle
- to salt, taste
- to pepper, taste
- for fresh parsley, garnish
Instructions
- 1
Season the 4 chicken thighs generously with salt and pepper.
⏱️ 2 min - 2
Add a drizzle of olive oil to a hot cast iron skillet. Place the chicken thighs skin-side down in the pan. Sear for 8-10 minutes until the skin is golden brown and crispy.
⏱️ 10 min - 3
Remove the seared chicken from the pan and set aside.
⏱️ 1 min - 4
Add the chopped 1 large onion to the same pan and sauté.
⏱️ 3 min - 5
Add the 3 large carrots (cut into rounds) to the pan and continue to sauté.
⏱️ 5 min - 6
Add the 4 chopped garlic cloves, a few sprigs of fresh thyme, and 1 bay leaf to the pan. Continue to sauté for a moment.
⏱️ 2 min - 7
Pour chicken stock into the pan with the vegetables. Bring the mixture to a simmer.
⏱️ 3 min - 8
Return the seared chicken thighs to the pan, nesting them skin-side up among the vegetables and liquid. Cover the pan with a lid and braise for 30 minutes.
⏱️ 30 min - 9
While the chicken is braising, drain and rinse the 2 cans of white beans. Place the drained beans in a small pot. Add a knob of butter, a splash of heavy cream, and season with salt and pepper. Mash the beans with a fork until they are creamy.
⏱️ 10 min - 10
After 30 minutes, remove the lid from the braising pan. Take the chicken out of the pan and remove the thyme sprigs and bay leaf from the liquid and vegetables.
⏱️ 2 min - 11
Stir the mashed creamy beans into the pan with the carrots and braising liquid.
⏱️ 2 min - 12
Place the braised chicken thighs back on top of the creamy beans and carrots. Garnish with fresh parsley before serving.
⏱️ 1 min