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Chicken and White Bean Braise

Serves 6

extra virgin olive oil  (EVO)
2 onions, peeled and chopped
1 carrot, chopped
1 – 2 leeks, chopped
1 Mahy Farms whole chicken, cut into pieces or 1.5kg Mahy Farms chicken thighs
2 tsp Sabato porcini powder
500ml Sabato chicken stock
200ml white wine
1 bay leaf
Sea salt and freshly ground black pepper
1 jar El Navarrico large white beans or chickpeas
baby spinach leaves (optional)

Heat some EVO in a heavy-based caserole and sweat the onions, carrots and leeks. Add the chicken and sear, turning for about 5 minutes. Add the porcini powder, chicken stock and wine, bay leaf and salt and pepper.

Cover and cook in a 180–190°C oven until the chicken is cooked (about 40 minutes). Remove the bay leaf. Stir through your choice of beans and allow to heat through before serving. If adding spinach, just stir through before serving.


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