Braised Pesto Butter Beans with Crispy Chicken Thighs and Whipped Roasted Garlic Butter
Whip up a show-stopping dinner in just under an hour with our Braised Pesto Butter Beans paired with perfectly crispy chicken thighs and a dreamy whipped roasted garlic butter. This hearty dish combines the creamy richness of butter beans with zesty pesto and the aromatic allure of roasted garlic, making it an unforgettable feast for your taste buds. Gather your friends and get ready for a deliciously satisfying evening!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Basil
- 1 Garlic Head
- Garlic
- 1 Lemon
- Pepper
🥩Meat & Seafood(2)
- Chicken stock
- 4 Chicken thighs
🥛Dairy & Eggs(3)
- 1 Pack of Butter
- 2 Jars Butter beans
- Parmesan
🫙Pantry Staples(2)
- Olive oil
- Pine nuts
🧂Spices & Seasonings(3)
- Bay leaf
- Sea salt
- Salt
🍯Sauces & Condiments(1)
- White wine
📦Other(2)
- Creme fraiche
- Shallots
👨🍳 Instructions
- 1
Start by beheading and roasting a whole head of garlic. Place in tin foil, cover with olive oil, salt and pop in the oven.
- 2
Prep your chicken thighs by patting them dry and rubbing salt into the skin for a good sear.
- 3
Coat your pan in a generous amount of olive oil and once your pan is smoking hot, push your chicken thighs in, skin side down.
- 4
Let the other side dry and chop up some shallots.
- 5
Sear the chicken thighs for about 5 minutes or until crispy, then flip and sear the flesh side for a further 1 minute before placing them in a 180 degree oven for 15-20 minutes.
- 6
In the chicken pan, add the shallots and a diced clove of garlic. Fry these off in the chicken fat with a bay leaf until translucent.
- 7
Pour in 2 whole jars of high quality butter beans, a generous glug of white wine, fresh black pepper, lemon juice, a splash of boiling water and a stock cube.
- 8
Bring to a simmer and once simmering, stir and reduce.
- 9
Make a fresh pesto using fresh basil, parmesan, olive oil, lemon, garlic, salt and pine nuts.
- 10
Add a drizzle of honey and a generous dollop of creme fraiche into the beans.
- 11
Whip the butter until pale and almost white.
- 12
Add the roasted garlic and some flaky sea salt to the whipped butter.
- 13
Serve the creamy chicken infused beans as the base, topped with the chicken, drizzled with the pesto, salt, pepper, and olive oil.
💡 Pro Tips
- ✓Salt chicken thighs 40-60 minutes before cooking to draw out moisture and break down proteins, creating a 30% crispier skin through improved Maillard reaction.timing40-60 minutes
- ✓Roast garlic at 400°F wrapped in foil with oil until cloves reach 185°F internal temperature - this converts harsh allicin into sweet, nutty compounds through caramelization.technique400°F, 185°F internal
- ✓Heat your pan to 375-400°F before adding chicken thighs - use an infrared thermometer to ensure proper temperature for immediate protein coagulation and crispy skin formation.equipment375-400°F
- ✓Deglaze the chicken fond with white wine at a 1:3 ratio to pan drippings, scraping immediately while wine is bubbling to dissolve caramelized proteins into the braising liquid.technique1:3 ratio
- ✓Finish braised beans with 15-20% of their liquid volume in fresh lemon juice to brighten flavors and balance the rich chicken fat through acid emulsification.ingredient15-20% liquid volume
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Braised Pesto Butter Beans with Crispy Chicken Thighs and Whipped Roasted Garlic Butter
Whip up a show-stopping dinner in just under an hour with our Braised Pesto Butter Beans paired with perfectly crispy chicken thighs and a dreamy whipped roasted garlic butter. This hearty dish combines the creamy richness of butter beans with zesty pesto and the aromatic allure of roasted garlic, making it an unforgettable feast for your taste buds. Gather your friends and get ready for a deliciously satisfying evening!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Basil
- 1 Garlic Head
- Garlic
- 1 Lemon
- Pepper
🥩Meat & Seafood(2)
- Chicken stock
- 4 Chicken thighs
🥛Dairy & Eggs(3)
- 1 Pack of Butter
- 2 Jars Butter beans
- Parmesan
🫙Pantry Staples(2)
- Olive oil
- Pine nuts
🧂Spices & Seasonings(3)
- Bay leaf
- Sea salt
- Salt
🍯Sauces & Condiments(1)
- White wine
📦Other(2)
- Creme fraiche
- Shallots
👨🍳 Instructions
- 1
Start by beheading and roasting a whole head of garlic. Place in tin foil, cover with olive oil, salt and pop in the oven.
- 2
Prep your chicken thighs by patting them dry and rubbing salt into the skin for a good sear.
- 3
Coat your pan in a generous amount of olive oil and once your pan is smoking hot, push your chicken thighs in, skin side down.
- 4
Let the other side dry and chop up some shallots.
- 5
Sear the chicken thighs for about 5 minutes or until crispy, then flip and sear the flesh side for a further 1 minute before placing them in a 180 degree oven for 15-20 minutes.
- 6
In the chicken pan, add the shallots and a diced clove of garlic. Fry these off in the chicken fat with a bay leaf until translucent.
- 7
Pour in 2 whole jars of high quality butter beans, a generous glug of white wine, fresh black pepper, lemon juice, a splash of boiling water and a stock cube.
- 8
Bring to a simmer and once simmering, stir and reduce.
- 9
Make a fresh pesto using fresh basil, parmesan, olive oil, lemon, garlic, salt and pine nuts.
- 10
Add a drizzle of honey and a generous dollop of creme fraiche into the beans.
- 11
Whip the butter until pale and almost white.
- 12
Add the roasted garlic and some flaky sea salt to the whipped butter.
- 13
Serve the creamy chicken infused beans as the base, topped with the chicken, drizzled with the pesto, salt, pepper, and olive oil.
💡 Pro Tips
- ✓Salt chicken thighs 40-60 minutes before cooking to draw out moisture and break down proteins, creating a 30% crispier skin through improved Maillard reaction.timing40-60 minutes
- ✓Roast garlic at 400°F wrapped in foil with oil until cloves reach 185°F internal temperature - this converts harsh allicin into sweet, nutty compounds through caramelization.technique400°F, 185°F internal
- ✓Heat your pan to 375-400°F before adding chicken thighs - use an infrared thermometer to ensure proper temperature for immediate protein coagulation and crispy skin formation.equipment375-400°F
- ✓Deglaze the chicken fond with white wine at a 1:3 ratio to pan drippings, scraping immediately while wine is bubbling to dissolve caramelized proteins into the braising liquid.technique1:3 ratio
- ✓Finish braised beans with 15-20% of their liquid volume in fresh lemon juice to brighten flavors and balance the rich chicken fat through acid emulsification.ingredient15-20% liquid volume