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Photo of Thyme braised chicken by WW

Thyme braised chicken

8 - 9
PersonalPoints™ per serving
Total Time
1 hr 20 min
25 min
55 min
Fresh thyme is a hardy herb that can withstand long cooking time without losing flavour. It’s is paired perfectly with this one-pot chicken dish filled with cannellini beans, carrots, celery and Dijon mustard.


Skinless chicken thigh

540 g, (buy 4 x 150g), fat trimmed

Olive oil

2 tsp

Brown onion

1 medium, chopped


2 medium, chopped


2 stick(s), chopped


1 clove(s), crushed

Plain flour

2 tsp

Chicken stock

½ cup(s), (125ml)

Light cream

cup(s), (80ml)

Dijon mustard

1 tbs

Fresh thyme

1 cup(s), (4 sprigs), plus 1 tsp to serve

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Steamed broccoli. TIP: Suitable to freeze (without cannellini beans and extra thyme) for up to 2 months. Add beans and thyme when reheating.