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.
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)
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Directions
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.
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.
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.
