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Braised Chicken with White Beans and Spinach

Braised Chicken with White Beans and Spinach

Get rich, slow-cooked flavor in about 30 minutes. This one-pan chicken dinner features tender chicken thighs served over a bed of flavorful spinach and white beans.

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Serves 4

Prep time 10 min.

Cook time 30 min.

Ingredients

  • 3 lbs. bone-in, skin-on chicken thighs (about 6)
  • Salt and ground black pepper, to taste
  • 1 Tbsp. olive oil
  • 2 Tbsp. chopped garlic (about 6 cloves)
  • 2 Tbsp. all-purpose flour
  • 2 tsp. finely minced fresh rosemary or 1 tsp. dried rosemary
  • 14.5 oz. College Inn Chicken Broth
  • 1 can (15 oz.) cannellini or white beans, drained
  • 1 pkg. (7 oz.) baby spinach leaves (about 7 cups packed)

Directions

  1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. Place chicken skin-side-down and cook 8 to 10 minutes until skin is browned and crisp. Remove from pan and set aside.
  2. Whisk garlic, flour and rosemary into drippings; cook over medium heat about 1 minute. Whisk in broth. Add beans and bring to a boil over high heat.
  3. Return chicken to pan, skin-side-up, keeping skin above broth. Simmer, uncovered, 20 to 25 minutes over medium heat until internal temperature reaches 165°F. Remove chicken from pan. Gently fold spinach into sauce to wilt. Serve chicken over spinach and beans.

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