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A bowl with one crispy chicken thigh on top of a mixture of leeks and cannellini beans.
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4.91 / 20 votes

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 Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 605

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
US - Metric

Instructions

  • Crank up the oven to 350°F (175°C).
  • Heat the oil in a large pan or Dutch oven over medium-high heat.
    Olive oil being poured into a skillet.
  • 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.
    Three chicken thighs being seared in a skillet.
  • Lower the heat to medium, add the leeks, and cook, stirring occasionally, until they begin to soften, about 5 minutes.
    Sliced leeks being added to a skillet.
  • Stir in the garlic and rosemary, season well with salt and pepper, and cook a minute more.
    A person sautéing leeks, garlic, and rosemary in a skillet.
  • Nestle the chicken into the gorgeous greenery in the pan.
    Three chicken thighs on top of a bed of leeks in a skillet.
  • Splash in the apple cider.
    A person pouring apple cider over chicken thighs and sliced leeks in a skillet.
  • 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.
    A person spooning cannellini beans into a skillet of chicken thighs and leeks.
  • 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.
    A person stirring sour cream into a skillet of chicken thighs, leeks, and cannellini beans.
  • Zest the lemon over the dish and carry it triumphantly to the table.
    A person zesting a lemon over a skillet of chicken thighs, leeks, cannellini beans, and sour cream.

Notes

  1. 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.
  2. Work in batches--If your chicken won't fit in a single layer in your pan, brown it in two batches.
  3. 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.
  4. Dietary--This recipe is suitable for gluten-free diets.
  5. 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

Serving: 1portion | Calories: 605kcal | Carbohydrates: 26g | Protein: 39g | Fat: 36g | Saturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 260mg | Fiber: 6g | Sugar: 6g