Braised chicken in garlic broth

PREP TIME: 5 MINS

COOK TIME: 30 MINS

SERVES: 4

BRAISED CHICKEN IN GARLIC BROTH WITH ROSEMARY AND WHITE BEANS

This recipe is a crowd-pleaser and one I make often during the cold New England months. When my family gathers for weekly dinners this comforting meal hits all the right notes and even the kids love it! Serve with crusty bread on the side.

INGREDIENTS

Ghee or grapeseed oil for searing
1 tsp Kosher salt
6 bone-in chicken thighs (skinless), OR 4 bone-in chicken breasts (skinless)
2 tbsp garlic coarsely chopped or chunky garlic paste
3 shallots chopped
4 rosemary sprigs
2 c good chicken stock
1/2 bunch chives, chopped
1/2 - 1 c white wine or dry brandy (to deglaze pan)
1/2 - 1 lemon (to taste)
1 can white beans (cannellini preferred), lightly smashed
A few handfuls of fresh spinach (optional)

INSTRUCTIONS

Season chicken on one side with 1/4 tsp salt and heat heavy bottomed braising skillet pan on med/high, add ghee or grape seed oil, when pan smoking, add chicken to sear. Don not touch chicken, so you sear properly!
After 3 to 5 minutes, look at one side, and if its golden brown, flip chicken pieces (exact time depends on size and type of chicken). Take chicken out of pan, put on plate, and turn burner to medium low.
Time to deglaze the pan! First add shallots and brandy, scraping up brown bits on bottom of pan with a wooden spoon, about 3 to 5 minutes. Don’t burn!
Once shallots are translucent and liquid has reduced by half, add 1/2 tsp kosher salt, rosemary sprigs, and garlic and sauté until fragrant.
Time to braise! Put chicken back in pan with juices, add stock till 1/3 way up and let chicken simmer till internal temperature reaches 165 degrees (20-30 minutes for bone-in).
Take out chicken and add beans (smash 1/2 of beans) and season. Add 1/4 tsp of kosher salt and juiced lemon. Turn off heat, swirl in 1 tbsp of butter.
To plate, put broth in shallow bowl, top with chicken & beans. Serve with a crusty bread. Enjoy!

A FINAL NOTE

Using proteins such as beef or chicken with the bone still in it is generally preferred. The bones give the dish more flavor and body. Most all specialty meat markets will have chicken thighs and breasts with the bone in, and sometimes the regular grocery store will too. If you're making this recipe and cannot find chicken with the bone in don't stress! It's fine to also use boneless chicken breasts too if you're in a pinch. Either way when it's made with love it'll taste delicious.

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