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Braised chicken, red onion, apricots and lemon thyme with white bean puree

Tender braised chicken thigh on a creamy bed of pureed white beans, olive oil and lemon. The aromatic herbs that assist in flavouring this dish will fill the dining room with a scent too good to refuse!

Preparation 25 minutes plus soaking overnight  Cooking 1-1.5 hours total  Makes 10x serves  Cost $4.21 per serve (based on supermarket prices) Season Spring dish  Ability Medium
Can Best Fresh  Equipment Stove & oven


  1. Place the apricots into a container with 90ml of verjuice or water - leave overnight
  2. Preheat the oven to 200c
  3. Heat olive oil in a large pan over medium heat - peel the onions and cut into 1cm strips, sauté for 10 minutes with a pinch of salt
  4. Add the thyme, rosemary, cinnamon and lemon, cook for 1 minute before deglazing with sherry vinegar
  5. Pour in the stock and verjuice, bring to the boil
  6. Meanwhile rub honey and seasoning into the chicken
  7. Take a large baking tray and pour in the onion mix, top with chicken thighs and bake in the preheated oven for 25-35minutes or until chicken is tender, baste occasionally with juices
  8. Remove from the oven, discard cinnamon and lemon zest, and allow chicken to rest
  9. Pour the cooking juices into a pan and reduce to make a sauce for the chicken, check seasoning
  10. Slice chicken and serve alongside onion, apricot mix, white bean puree, steamed and buttered broccoli and sauce. Top with roughly chopped flat leaf parsley
  White Bean Puree
  1. Place the soaked and rinsed white beans in a high sided pot with 1L water and the rosemary.
  2. Bring to the boil, cover and reduce to a simmer for 40-60 minutes or until beans are tender (time will vary due to freshness of beans). Allow to cool for 15 minutes before straining- discard rosemary.