Provençal Braised Chicken with White Bean Cassoulet & Herbed Farro
Prep 20 min · Cook 35 min · Serves 2 · medium
Tender chicken thighs braised with aromatic vegetables, fragrant herbs de Provence, and creamy white beans in a rich tomato-wine reduction, served alongside nutty farro pilaf. A rustic French-Mediterranean dinner that's elegant yet comforting.
Ingredients
- 2 thighs (about 10 oz) boneless chicken thighs, skin-on preferred
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, cut into batons
- 1 stalk celery, diced
- 4 cloves garlic cloves, minced
- 1 can (14 oz) diced tomatoes, no sugar added
- 0.5 cup dry white wine, or low-sodium vegetable broth
- 0.75 cup low-sodium chicken broth
- 1 can (15 oz) canned white beans, drained and rinsed
- 1.5 tsp Herbes de Provence, or thyme, rosemary, oregano blend
- 1 leaf bay leaf
- 0.75 cup farro, pearled
Instructions
- 1
Start farro in a separate pot: bring 1.5 cups broth to boil, add farro, reduce to simmer, cover for 25-30 minutes until tender. Set aside.
- 2
Pat chicken thighs dry. Season both sides with salt and pepper.
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