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Braised Chicken with Fennel, Shallot & White Beans

A comforting chicken dish, slowly braised in white wine, with silky shallot and velvety white beans in every bite. It’s the kind of dish that will make you feel like that snowman in the Campbell’s Soup commercial who comes in from the cold and sips on hot soup until he melts back into a little kid. I know you feel me.

Course Main Course
Cuisine French, Italian
Keyword braised chicken recipe, chicken and bean stew, chicken with fennel
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories 800 kcal
Author Denisse

Ingredients

  • 2 Tbsp. olive oil
  • 2 chicken quarters leg and thigh
  • salt and freshly ground black pepper
  • 4 oz. cubed pancetta
  • 4 shallots peeled and halved
  • 2 carrots chopped
  • 1 small bulb fennel diced
  • 1 clove garlic minced
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 14 oz. can canellini beans drained and rinsed
  • 1 Tbsp. parsley chopped
  • 1/4 tsp. finely grated lemon zest

Instructions

  1. Heat the oven to 300°. Heat oil in a Dutch oven over medium-high heat. Season the chicken all over with salt and pepper. Arrange the chicken skin side down in the pot and sear for about 5 minutes on each side until skin turns golden brown, then transfer to a plate.
  2. Reduce heat to medium and cook the pancetta in the same pot until browned, about 5 minutes. Transfer pancetta to paper towels to drain.
  3. Add the shallots, carrots and fennel to pot and cook in the pancetta grease, stirring occasionally, until vegetables begin to brown and soften, 5-6 minutes. Add the garlic and cook cook for an additional minute or so.
  4. Add bay leaf and wine and bring to a simmer, scraping the bottom of the pot to loosen the brown bits. Continue cooking until the wine is reduced by half.
  5. Add the broth and white beans and return the chicken and pancetta to the pot. Bring to a simmer, cover and transfer to the oven.
  6. Braise the chicken for about 45 minutes or until the meat is tender. Transfer the chicken and vegetables to a serving platter, reserving sauce in the pot. Discard the bay leaf.
  7. Bring the sauce to a boil over high heat until reduced to about 1 cup. Stir in the lemon zest and season with salt and pepper. Pour the sauce over the chicken and sprinkle with parsley.

Recipe Notes

Instead of cannellini beans,  you can use red kidney, great northern or navy beans.