Chicken and Cannellini Beans Casserole

Chicken thigh portions with bone-in and skin-on are one of my favourite cuts for braising and casseroles as they are juicy and full of flavour.  Brown them in the pan for colour and then a variety of ingredients can be added to make a hearty, delicious family meal.  In this recipe, I pair thighs with cannellini beans to include some nutritious, high-fibre legumes.  Bake them in the oven with cream to add richness and a generous amount of thyme for their subtle herbal aroma.  Serve with crusty bread and a green salad.

Serves 6

INGREDIENTS

• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on 
• sea salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1 knob of butter
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• a few sprigs of fresh or dried thyme, plus extra thyme leaves, to serve
• ½ cup chicken stock
• 1 cup cooking cream
• 400g / 14oz tinned cannellini or butter beans, rinsed and drained

METHOD

1. Heat oil in a shallow casserole pan over medium high heat until hot.  Season the chicken with salt and pepper, then brown them, skin-side down, in 2 batches until golden.  Flip to brown the other side.  Transfer to a plate.
2. Add a knob of butter to the pan.  Reduce heat to medium and add onion, garlic and thyme.  Cook, stirring, for 2-3 minutes or until the onion softens. 
3. Stir in stock, cream and beans.  Bring it to a simmer.
4. Transfer the chicken and all their juices back to the pan, skin-side up.  Bake in a preheated 180°C/350°F oven for 40 minutes or until the chicken is cooked through.  Remove and discard sprigs of thyme.  Scatter extra thyme leaves over the chicken.