By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
433 cal · 45 min
Braised Chicken and Beans
Recipe GLPR728776877fca84
Tender chicken thighs braised with white wine, aromatics, and creamy flageolet beans in a classic French-inspired braise. The chicken cooks until melt-in-your-mouth tender, infused with garlic, thyme, and the subtle flavor of white wine. Fresh parsley finishes the dish with a bright herbaceous touch. A nourishing, elegant main course that feeds a crowd.
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Ingredients
1 tablespoon olive oil
4 boneless skinless chicken thighs
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon dried thyme
300 milliliters dry white wine
150 milliliters water
400 grams canned flageolet beans, drained and rinsed
Salt and black pepper to taste
1 handful Large handful fresh parsley leaves, roughly chopped
Directions
Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, carefully place the chicken thighs in the pan and sear them on all sides until golden brown, about 3–4 minutes per side. Remove the chicken and set aside on a plate.
Reduce the heat to medium. Add the chopped onion, minced garlic, and dried thyme to the pan and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
Pour the white wine and water into the pan, scraping up any browned bits from the bottom. Season with salt and pepper. Return the chicken thighs to the pan and bring the liquid to a simmer.
Cover the pan with a lid and continue to simmer gently for 20 minutes, or until the chicken is fork-tender and has reached an internal temperature of 165°F.
Stir the drained flageolet beans into the pan and cook uncovered for 2–3 minutes just to warm them through.
Transfer the braised chicken and bean mixture to a serving dish or bowl. Scatter the roughly chopped fresh parsley over the top and serve immediately.
Comments
Flageolet beans are the sticking point: you'll need to hunt these pale French beans at Harris Teeter's specialty section or pivot to canned cannellini beans at any major Charlotte chain, which shifts both flavor and texture. The 45-minute clock ignores browning the chicken and simmering time—expect closer to 70 minutes for tender results, making this a weekend or slow-cooker dish rather than a weeknight sprint. At roughly $2.50 per serving for chicken thighs and beans, cost is reasonable, and the braise reheats beautifully, making it ideal for batch cooking. Southern cooks will find this French-inflected but forgiving: no fussy technique, just time.
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