May 15th, 2010


Slow braised chicken with white wine & cannellini beans

A colleague forwarded this recipe to me at work and while I have all the ingredients to make it, I was wary of having both capers and anchovy fillets in it - too much salt kills tastebuds. And with the mercury dropping faster than a ripe durian, I wanted more liquid for the couscous to soak up and a heartiness to warm our tummies.

So with a little tweaking, I present my version of slow braised chicken with white wine and cannellini beans

Adapted from's slow braised chicken in white wine recipe. Recipe by Sarah Hobbs.

iNGREDIENTS (serves 4)
  • 1 tbs olive oil
  • 4 (about 1kg) chicken pieces, such as drumsticks and thigh fillets
  • 1 brown onions, halved, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 250ml (1 cup) dry white wine
  • 500ml (2 cups) chicken stock
  • 3 sprigs fresh oregano
  • 2 sprigs fresh rosemary
  • 1 can of cannellini beans
  • 1 ripe tomato, finely chopped

  1. Preheat oven to 150°C. Heat half the oil in a large heavy-based saucepan over medium heat. Add the chicken and cook, turning, for 5 minutes or until brown. If you're making a large quantity, brown the chicken in batches and transfer to a heatproof bowl between batches.

  2. Add remaining oil to the pan. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute or until aromatic. Return chicken to the pan with the wine, stock, oregano and rosemary and bring to the boil. Remove from heat and add tomato and beans.

  3. Pop the whole pan or transfer to an ovenproof dish. Bake in oven for 1 hour or until chicken is tender and the sauce thickens. Serve with hot fluffy couscous or steamed rice.
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