Rosemary Chicken and Beans in a Creamy Cider Broth
User Reviews
4.9
39 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
American
Rosemary Chicken and Beans in a Creamy Cider Broth
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This recipe for rosemary chicken, beans, and leeks is a cozy weeknight meal that combines tender roasted chicken, cannellini beans, and leeks in an apple-infused broth. The simplicity of the recipe and the outstanding flavor will have you returning to it over and over again.
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Ingredients
- 2 tablespoons olive oil
- 2 pounds bone-in, skin-on chicken thighs or legs
- Salt and freshly ground black pepper
- 1 pound leeks white and light green only, cut into 1/4-inch coins, rinsed well
- 4 cloves garlic chopped
- 2 tablespoons minced fresh rosemary plus more leaves for garnish
- 1 cup apple cider (not apple juice) or chicken stock if you prefer a more savory take
- One (15-ounce) can cannellini beans drained and liquid reserved
- 3 tablespoons sour cream
- Zest of 1 lemon
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Instructions
- Crank up the oven to 350°F (175°C).
- Heat the oil in a large pan or Dutch oven over medium-high heat.
- Generously season the chicken pieces with salt and pepper. Place them skin-side down in the pan and sear until the skin is irresistibly golden brown, 12 to 15 minutes. Flip and cook a few minutes more. Transfer to a plate.
- Lower the heat to medium, add the leeks, and cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Stir in the garlic and rosemary, season well with salt and pepper, and cook a minute more.
- Nestle the chicken into the gorgeous greenery in the pan.
- Splash in the apple cider.
- Spoon the beans around the chicken and stir into the leeks. Add some of the reserved bean liquid if the leeks aren't halfway covered with the cider.
- Slide the pan into the oven and roast, uncovered, until the thighs are beautifully browned and register 165°F (74°C) on an instant-read thermometer and the beans are slightly crusted, 45 to 55 minutes. If the chicken is browning too quickly, cover the pan.
- Remove the chicken from the oven and swirl in the sour cream.
- Zest the lemon over the dish and carry it triumphantly to the table.
Notes
- If the chicken sticks--If your chicken is sticking to the pan, add a splash of oil to help loosen it. Don't force your chicken to release, though, as you may end up tearing the skin.
- Work in batches--If your chicken won't fit in a single layer in your pan, brown it in two batches.
- Season as you go--Because you're building layers of ingredients in the same pan, it's easy to forget to season with salt and pepper as you go. Remember, salt is what brings out flavor, but your dish should never taste salty.
- Dietary--This recipe is suitable for gluten-free diets.
- Storage and reheating--Store leftover roasted rosemary chicken in a sealed container in the fridge for up to four days. Reheat in a baking dish in a 300°F oven with an extra splash of cider until warmed through.
Nutrition Information
Show Details
Serving
1portion
Calories
605kcal
(30%)
Carbohydrates
26g
(9%)
Protein
39g
(78%)
Fat
36g
(55%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
200mg
(67%)
Sodium
260mg
(11%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 605kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 200mg | 67% |
| Sodium | 260mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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