Mediterranean Chicken and Beans

Mediterranean Chicken and Beans


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Fennel, green beans and white kidney beans add folate, calcium and fibre to this earthy chicken dish.

Lynn Lewis

Serves: 4 

  • 2 tablespoons olive oil
  • 1 whole chicken (about 1.75 kg), cut into 8 serving pieces, skin removed
  • 1/4 cup (35g) plain flour
  • 1 large fennel bulb, about 700g, trimmed and sliced
  • 4 cloves garlic, cut into slivers
  • 1 cup (250ml) chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon each dried rosemary, thyme and pepper
  • 2 cans (300g each) white beans (butter/cannellini), rinsed and drained
  • 250g green beans, cut into 5cm lengths

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C. In a flameproof casserole dish with a tight-fitting lid, heat oil over medium-high heat. Dredge the chicken in flour. Sauté until golden, about 4 minutes per side. Transfer to a plate.
  2. Add fennel to pan. Reduce heat to medium. Cook, stirring frequently, until fennel is golden, 7 minutes. Add garlic; cook 1 minute. Add stock, lemon juice, salt, rosemary, thyme and pepper. Bring to the boil. Add chicken, cover, place in oven.
  3. Cook until chicken is done, about 35 minutes. Stir in the white beans and green beans. Bake a further 5 minutes.

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