Chicken with beans in red wine sauce

Recipe from: 9/24/1998 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 4
    chicken breasts with skin and bone
  • salt and black pepper
  • 30
    olive oil
  • 1
    onion, chopped
  • 2
    carrots, diced
  • 2
    stalks celery, sliced
  • 2
    cloves garlic, crushed
  • 15
    cake flour
  • 150
    chicken stock
  • 150
    red wine
  • 2
    sprigs fresh thyme and rosemary
  • 400
    kidney or butter beans, drained
  • 30
    chopped fresh parsley
  • steamed baby potatoes for serving on the side


Trim the chicken breasts of any excess fat and skin and season with salt and pepper. Heat half the oil in a large heavy-bottomed saucepan and fry the chicken breasts until golden brown on both sides. Remove the chicken from the saucepan and drain on paper towelling. Pour the remaining oil into the saucepan and sauté the vegetables until soft and glossy, about 5 minutes. Sprinkle the cake flour on top, stir until blended and add the stock and wine. Heat while stirring continuously. Simmer until the sauce thickens slightly. Transfer the chicken to the vegetables in the sauce and add the herbs. Cover and simmer slowly for 25 minutes. Remove the sprigs of herbs, stir in the beans and heat for about 3 minutes until warmed through. Adjust the seasoning if necessary, sprinkle with parsley and serve with the baby potatoes. Serves 4.

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