Past Recipes
Braised Chicken Thighs

Braised Chicken Thighs with Rosemary, White Beans, and Toasted Baguette

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Recipe Details


In order to retain crisp skin and juicy meat, we love to sear chicken thighs and then braise them in the oven until fall-apart tender. A white bean, tomato, and white wine sauce is used to cook the chicken low and slow. We’re also including a homemade bouquet garni—a bundle of rosemary, bay leaf, and thyme—to flavor the dish, which gets served with toasty, buttered baguette for scooping up every last drop of sauce. 


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Elana

    By Chef Elana

    Nutritional info

    • Calories 890
    • Protein 71g
    • Total Carb 80g
    • Total Fat 28g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      4 packets
      unsalted butter
    • yellow onion
      yellow onion
    • garlic
      2 cloves
    • 15-ounce can white beans
      15-ounce can white beans
    • chicken thighs
      chicken thighs
    • bay leaf
      bay leaf
    • white wine
      1/4 cup
      white wine
    • demi-baguette
    • 14.5-ounce can diced tomatoes
      14.5-ounce can diced tomatoes
    • cheesecloth
    • kitchen twine
      kitchen twine
    • rosemary
      1/8 ounce
    • thyme
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium high-sided ovenproof pan
    • baking sheet


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 425ºF. Set butter aside to soften at room temperature. Peel onion, halve, and thinly slice. Roughly chop garlic. Rinse thyme. Strip leaves from ½ rosemary sprig and 2 thyme sprigs and finely chop, discarding stems; save remaining whole sprigs for Step 3. Drain beans and rinse. Pat chicken dry with paper towel and season all over with chopped herbs, ½ teaspoon salt, and pepper as desired.

    2. Sear chicken

      Sear chicken

      Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear without moving until skin begins to brown, 5 minutes. Flip and brown on opposite side, about 1 minute more (you're just getting a flavorful sear on the outside here—it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Reserve pan, off heat, for Step 4.

    3. Make bouquet garni

      Make bouquet garni

      While chicken sears, stack bay leaf, remaining thyme sprigs, and remaining rosemary sprigs in a bunch and wrap in cheesecloth. Tie kitchen twine around cheesecloth and secure with a knot to make bouquet garni.

    4. Sauté aromatics

      Sauté aromatics

      Discard almost all excess fat from pan from chicken, leaving behind a thin layer and placing over medium heat. Add onion and garlic and cook, stirring, until onion is soft and translucent, about 5 minutes. Add wine and cook until liquid is slightly reduced, 2-3 minutes more. Meanwhile, slice baguette open horizontally, place cut-side up on a baking sheet, and spread with softened butter. Set aside.

    5. Braise chicken

      Braise chicken

      Add diced tomatoes and their juices, beans, and bouquet garni to pan with aromatics and stir to combine. Season with ½ teaspoon salt and pepper. Increase heat to high and bring to a boil, then remove from heat. Return chicken to pan skin-side up, nestling partway into sauce to preserve skin. Transfer pan to oven and braise until chicken is cooked through and no longer pink, 20-22 minutes. (You've earned a 15-minute break!)

    6. Toast baguette and plate

      Toast baguette and plate

      After about 15 minutes of chicken braising, transfer baguette to oven to toast until golden and warmed through. Remove and discard bouquet garni from pan with chicken. Enjoy braised chicken and white beans in roomy serving bowls with toasted baguette for dipping.

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