This article was written for Annabel & Grace, which is now part of Rest Less.
I’m all for the easy life and my current excuse is that I have a bit of a cold. So, when I spotted this One Pan Chicken With Spinach And Cannellini Beans on the Australian Taste website and saw that the Pan refers to a frying pan, I was delighted and gave it a try. It was a lip smacking success. So, if you’d also like to give this recipe a whirl, all you need is some inexpensive ingredients and you’ll have a wonderful high fibre meal to put on the table in no time.
One Pan Chicken With Spinach And Cannellini Beans
40g plain flour
2 teaspoons smoked paprika
8 small chicken thighs (skin on)
2 tablespoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
375ml chicken stock
8 sprigs fresh thyme, plus extra sprigs to serve
2 dried bay leaves
1 tablespoon lemon juice
Large handful spinach leaves
400g can cannellini beans, drained, rinsed
- Place flour and paprika in a plastic bag, add the chicken and flour and, holding the bag shut, shake to coat the chicken in flour.
- Heat the oil in a large, heavy-based frying pan over medium-high heat. Next, cook the chicken, in batches, for 5 minutes each side or until browned all over. Transfer to a plate.
- Add onion and garlic to pan. Cook, stirring, for 2 minutes. Add stock, thyme, bay leaves and lemon juice. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes. Remove and discard bay leaves.
- Add spinach and beans. Season with salt and pepper. Cook for a further 2 minutes or until spinach is just wilted and chicken is cooked through. Sprinkle with extra thyme, if liked. Serve with rice or hunks of artisan bread to mop up the juices.
If you like the look of this One Pan Chicken With Spinach And Cannellini Beans recipe, why not take a peek at some of the other chicken recipes in the A&G archive here