Slow-cooked red chicken with white beans

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Serves: 4

By coolbeans

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  • 1 onion chopped

  • 300ml chicken stock a cube is fine, but fresh is better

  • 1 tbsp fresh thyme

  • 2 tsp paprika

  • 2 cloves garlic chopped

  • 2-3 carrot sliced or batons

  • 1 tin tomatoes

  • 2 handfuls cannellini beans soaked overnight, drained and boiled hard for 10 mins in lots of water, or 400g can, drained and rinsed

  • 8 chicken thigh

  • 2 tsp Dijon mustard heaped


  1. Preheat your oven to 170C or gas mark 5 - seems like a lot of prep, but it isn't really and your house will smell while it's cooking, that it will all seem worthwhile.
  2. Heat the olive oil in large shallow pan over a medium heat and then add chicken pieces and let them colour all over to a golden brown. Should take around 10-15 minutes.
  3. Meanwhile, prepare your seasonings/vegetables. Chop the garlic finely (or use a crusher) and chop/dice the onion while you're at it.
  4. Strip the leaves of a few sprigs of thyme and roughly chop those up as well.
  5. Prepare your carrots, peel and dice them or slice them up.
  6. By this time, the chicken should be a nice golden colour. Take the chicken pieces out of the pan and put them into a nice large casserole dish (that has a lid).
  7. Back to the frying pan - there should be some fat left in the pan (if there's too much, then drain it off until there are a few tablespoons left).
  8. Turn down the heat and add the carrots, onions and garlic. Let them all cook gently until softened and make sure that you stir in any of the crusty bits on the bottom of the pan from the chicken. There's a lot of flavour in those yummy caramelized bits.
  9. Once it's all softened and smelling good, add the thyme, paprika, mustard. Stir it in, until all veg are coated and then add the tomatoes and stock.
  10. Let it all bubble away for about 5 mins and then add your beans. Have a quick taste and check for seasoning, might need a bit more salt and pepper depending on the saltiness of your stock.
  11. Then tip the whole lot in the casserole dish, covering the chicken. Give it a quick stir and shove it in the oven for a couple of hours, (maybe even three, if you've got old beans).
  12. The beans should be meltingly tender and the chicken will be falling off the bone.

Handy Hint

If you're using canned beans, then you can cut down the cooking time - it will probably be ready after an hour or so, but keep an eye on it.

Additional Information

  • stew

  • Make Ahead

  • tomato

  • Slow cooker

  • Chicken

  • Main Course

  • Dairy Free

  • Egg Free

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Your comments

  • ilovegreenbeans 04/04/09 08:02

    This recipe is delicious! I made it in my slow cooker so decreased the amount of water added. I also used shallots and baby carrots, which worked nicely too. My daughter (1) loved it.

  • coolbeans 19/03/09 14:53

    "smell lovely" (smacks hand against forehead.