Thyme braised chicken
skinless chicken thigh
540 g, (buy 4 x 150g), fat trimmed
1 medium, chopped
2 medium, chopped
2 individual, chopped
1 clove(s), crushed
½ cup(s), (125ml)
light thickened cream
⅓ cup(s), (80ml)
1 cup(s), (4 sprigs), plus 1 tsp to serve
canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2 litre (8-cup) flameproof baking dish with oil and heat over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat oil in same dish over medium heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes until browned. Add flour and cook, stirring, for 30 seconds.
- Gradually add stock, stirring, until combined. Add cream, mustard and thyme sprigs and bring to the boil. Return chicken to dish, turning to coat in stock mixture.
- Bake, covered, for 40 minutes or until chicken is cooked through and sauce slightly reduces. Add beans and stir to combine. Serve sprinkled with extra thyme.