Treat yourself and the family with this delicious Provencal Chicken, Haricot Bean, and Shallot Casserole recipe, plus discover many other easy recipes at 24/7 Mom.
Provencal Chicken, Haricot Bean, and Shallot Casserole
- 8 chicken thighs, or 4 chicken legs
- 2 tbsp flour
- 2 tbsp olive oil
- 12 shallots (peeled & left whole)
- 8.5 fl oz white wine
- 10 fl oz hot water
- 1 tin haricot beans (drained & rinsed)
- 1 tin tomatoes (chopped)
- 2 cloves garlic (crushed)
- 2 tsp herbs de provence
- 2 wide strips orange peel
- salt & freshly ground black pepper
To serve
- 1 handful flat leaf parsley (roughly chopped)
- 2 tbsp small black olives
- Preheat the oven to 180°C/Gas 4.
- Put the flour on a plate and season with salt and pepper. Roll the chicken thighs or legs in the flour to coat all over.
- In a large frying pan or oven proof casserole fry the chicken in the olive oil a few pieces at a time until it is golden all over. Remove the chicken to a plate and continue until they are all done.
- In the same pan, adding a little more oil if necessary, fry the whole peeled shallots until they are browning slightly. Add the crushed garlic and fry for 1 minute, taking care not to let it burn or it will turn bitter.
- Deglaze the pan by adding the white wine and stirring and scraping the bottom to release all the sticky caramelized bits.
- Return the chicken to the pan, along with the hot water. If you started browning the meat and shallots in a frying pan this is the time to transfer it to an oven proof casserole.
- Add the haricot beans, tinned tomatoes, herbs and orange peel and bring everything to the boil.
- Cover and cook in the oven for 1.5-2 hours, until the chicken is really tender and falling off the bone. Remove from the oven and scatter over the parsley or olives.
- Serve immediately with mashed potatoes, polenta or buttered couscous, or even chunks of bread torn from a crusty loaf.
