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Rosemary Chicken and Beans in a Creamy Cider Broth

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 605 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Crank up the oven to 350°F (175°C).
  2. Heat the oil in a large pan or Dutch oven over medium-high heat.
  3. 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.
  4. Lower the heat to medium, add the leeks, and cook, stirring occasionally, until they begin to soften, about 5 minutes.
  5. Stir in the garlic and rosemary, season well with salt and pepper, and cook a minute more.
  6. Nestle the chicken into the gorgeous greenery in the pan.
  7. Splash in the apple cider.
  8. 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.
  9. 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.
  10. Remove the chicken from the oven and swirl in the sour cream.
  11. 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

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

% 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.