Braised Chicken with Fennel and White Beans

Bring cozy, rustic flavors to your table with this Braised Chicken with Fennel and White Beans recipe—a one-pot wonder that’s as comforting as it is flavorful. Tender, juicy chicken thighs are seared to golden perfection before being simmered with the delicate sweetness of fennel, hearty white beans, and aromatic herbs like rosemary and thyme. A splash of dry white wine and slow cooking in a savory chicken broth infuse the dish with depth, while a final squeeze of lemon juice brightens every bite. Perfect for a weeknight dinner or an elegant dinner party, this dish pairs beautifully with crusty bread or fluffy steamed rice to soak up the rich, savory broth. Ready in just over an hour, it’s an effortlessly impressive meal that you'll want to make again and again!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 chicken thighs (bone-in, skin-on)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 fennel bulbs (sliced thinly)
• 1 yellow onion (sliced thinly)
• 4 garlic cloves (minced)
• 1 cup dry white wine
• 2 cups chicken broth
• 2 cups canned white beans (drained and rinsed)
• 1 teaspoon fresh rosemary (chopped)
• 4 fresh thyme sprigs
• 1 tablespoon lemon juice
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the chicken thighs, skin-side down, for 4-5 minutes until golden and crisp. Flip and sear the other side for an additional 3 minutes. Remove the chicken and set aside.

Step 4

In the same pot, reduce the heat to medium and add sliced fennel and onion. Sauté for 5-7 minutes until softened and lightly caramelized.

Step 5

Stir in the garlic and cook for 1 minute until fragrant.

Step 6

Deglaze the pot by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Add the chicken broth, white beans, rosemary, and fresh thyme to the pot. Stir to combine.

Step 8

Nestle the seared chicken thighs into the pot, skin-side up. Make sure the liquid comes about halfway up the chicken, but doesn’t cover the skin.

Step 9

Cover the pot and reduce the heat to low. Simmer for 35-40 minutes, or until the chicken is cooked through and tender.

Step 10

Uncover the pot and stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve the braised chicken hot, garnished with fresh parsley. Pair with crusty bread or steamed rice for a complete meal.

Nutrition Facts

Serving size	(2064.1g)

Amount per serving	% Daily Value*
Calories	2222.6

Total Fat 123.4g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 6951.6mg	0%
Total Carbohydrate 102.6g	0%
Dietary Fiber 29.5g	0%
Total Sugars 13.3g
Protein 144.1g	0%

Vitamin D 0IU	0%
Calcium 485.7mg	0%
Iron 19.3mg	0%
Potassium 4076.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 27.5%

Carbs: 19.6%