Crispy chicken with braised white beans and silverbeet

Name: Chicken with braised beans and silverbeet recipe
Yield: 4
Ingredients: 50.00 ml extra virgin olive oil, plus extra, to drizzle; 8 (300g each) chicken thigh cutlets (bone in, skin on), patted dry (see notes); 1 onion, finely chopped; 2 garlic cloves, crushed; 8 anchovy fillets, finely chopped; 20.00 ml each finely chopped thyme; 20.00 ml finely chopped oregano leaves; 20.00 ml finely chopped basil leaves; 1 fresh bay leaf; 1 tsp caraway seeds; 1 bunch silverbeet, stems finely chopped, leaves torn; 500ml chicken stock; 2 x 400g cans white beans, rinsed, drained; Crusty bread, to serve (optional)

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Crispy chicken with braised white beans and silverbeet

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by Dominic Smith

Jan 16, 2025

This quick chicken recipe is the perfect midweek dinner for the whole family to enjoy. Juicy thigh cutlets are seasoned and seared until crispy, before being baked with silverbeet, white beans, herbs and silverbeet. If you're looking for a fast and simple one-tray chicken bake, this is it.

Crispy chicken with braised white beans and silverbeet

2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
8 (300g each) chicken thigh cutlets (bone in, skin on), patted dry (see notes)
1 onion, finely chopped
2 garlic cloves, crushed
8 anchovy fillets, finely chopped
1 tbs finely chopped thyme leaves
1 tbs finely chopped oregano leaves
1 tbs finely chopped basil leaves
1 fresh bay leaf
1 tsp caraway seeds
1 bunch silverbeet, stems finely chopped, leaves torn
2 cups (500ml) chicken stock
2 x 400g cans white beans, rinsed, drained
Crusty bread, to serve (optional)

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Heat oil in a large flameproof, ovenproof dish or deep, heavy-based ovenproof frypan over high heat. Season chicken all over, then sear, skin-side down, for 4-5 minutes, until skin is golden. Turn and cook for a further 3-4 minutes, until lightly browned. Transfer to a plate or baking tray and set aside.
3.

Reduce heat to medium-high. Add onion, garlic, anchovies, herbs, caraway seeds and silverbeet stems to pan and cook, stirring frequently, for 4-5 minutes, until onion is soft and anchovies have broken down. Add stock, silverbeet leaves and white beans, and cook, stirring occasionally, for 1-2 minutes, until silverbeet has wilted. Season to taste.
4.

Place chicken on top of silverbeet mixture and bake for 20-25 minutes, until chicken is cooked through and silverbeet mixture has slightly thickened. Check seasoning and rest for 5 minutes.
5.

Place dish on a wooden board in the middle of the table and serve with crusty bread to mop up the sauce, if you like.

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Recipe Notes

Chicken thigh cutlets are available from supermarkets and butchers. Substitute skin-on chicken thigh fillets, marylands, breast or drumsticks; cooking times will be shorter for boneless cuts, so use a meat thermometer to check the meat is cooked. Want more summer vegetables? Add other seasonal produce, such as zucchini, green beans or broccoli.