Thyme braised chicken
4
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Chicken thigh, skinless, raw
540 g, (buy 4 x 150g), fat trimmed
Olive oil
2 tsp
Brown onion
1 medium, chopped
Carrot(s)
2 medium, chopped
Celery
2 stick(s), chopped
Garlic
1 clove(s), crushed
Plain flour
2 tsp
Chicken stock
½ cup(s), (125ml)
Light cream
⅓ 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)
Instructions
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.
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