Gluten Free Braised Chicken and Beans Recipe

by Carol Kicinski on October 20, 2011

gluten free recipes braised chicken and beans

[donotprint]I consider myself an adventurous eater – even way before making gluten free recipes. I am always willing to try something – at least once. I eat octopus and squid, have tried alligators and frogs, I have even eaten things that I had no clue of what they were. I was literally raised to be an adventurous eater. The rule in our home was we had to have three bites of something new before we decided we didn’t like it. The first two were in case we were squeamish and the third was so we could really taste it. Then if we truly didn’t like it, we didn’t have to eat it. (Why this rule did not apply to liver is beyond me but that’s a story for another day.)

One of the foods that didn’t pass the three bite rule for me was rabbit. As a youngster, I took my three bites and still didn’t like it. And it’s not because I had images of Thumper running around in my head. I didn’t know it was rabbit at the time. My mother told me it was chicken (probably out of fear of the whole Thumper thing) and I told her there was something really, REALLY wrong with that chicken.

Rabbit is something I want to like but just don’t. I tried it again at a fabulous French restaurant where it was cooked to perfection (according to my Thumper rabbit loving husband) and alas, I still did not care for it.

I do, however, care for chicken and I am always looking for different ways to make it. I love this recipe for braised chicken and beans – it is dead-easy and at the same time kind of sophisticated. This gluten free recipe is actually an adaptation of one originally written for rabbit. I swapped out chicken thighs (bone in, skin on) for the rabbit and decided to make it a whole meal by adding dried beans. Of course I am always looking for ways to make recipes easier so I used a bag of Hurst Family Harvest Tri-Beans Soup mix which contains not just a beautiful mix of Cranberry, Kidney and Great Northern beans but a gluten free Smokey, spice packet as well.

This meal is a perfect example of slow fast food – it takes a while to cook (you need to soak the beans first) but your actual hands on time is pretty nil and the oven does most of your work for you. The only downside with this dish is that the aroma while it cooks is so awesome that it will drive you a little crazy!

So rabbit – love it or leave it?

gluten free recipes braised chicken and beans

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Gluten Free Braised Chicken and Beans Recipe

Ingredients

1 bag Hurst Family Harvest Tri-Bean Soup Mix
3 tablespoons olive oil – use divided, plus more for serving
2 leeks – white part only, washed and chopped
3 cloves garlic, minced
½ cup dry white wine
1 tablespoon Dijon mustard
4 cups gluten-free chicken stock
6 bone-in, skin-on chicken things
Salt & pepper
2 tomatoes, seeded and chopped
Juice and zest of 1 lemon – zest finely grated
2 tablespoons fresh flat leaf parsley, minced

Directions

Preheat oven to 350 degrees. Reserve the seasoning packet from the bag of bean soup and soak the beans overnight in warm water or for at least 4 hours. Rinse and drain.

Heat 1 tablespoon of olive oil in a Dutch oven (or other oven proof large pan with a lid) over medium high heat. Add the leeks and cook until soft, about 8 minutes. Add the garlic and cook for 30 seconds. Add the wine to the hot pan and cook stirring until almost all the wine has evaporated, about 1 minute. Add the mustard and stir to combine. Add the chicken stock, beans and seasoning packet. Stir to combine. Cover the pan and put in oven for 1 hour and 15 minutes.

After you put the beans in the oven, season the chicken thighs well with salt and pepper. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Brown the chicken thighs 5 minutes per side. Place on a plate and refrigerate until ready to finish cooking. After 1 hour and 15 minutes, add the chopped tomatoes and browned chicken thighs to the beans and continue to cook for 1 more hour. Remove beans and chicken from the oven, add the lemon juice. Taste the beans and add more salt and pepper is desired. Combine the grated lemon zest with the minced parsley and sprinkle on top of the dish. Serve the dish with an extra drizzle of olive oil if desired.

Servings

A gluten free recipe that serves 6 hungry people.

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{ 8 comments… read them below or add one }

Donna October 20, 2011 at 8:10 pm

Leave it! I’m with you, I prefer chicken. This recipe looks devine!

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Anita October 21, 2011 at 12:55 pm

Rabbit – Love it! I also love liver btw :)

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Kim (Cook It Allergy Free) October 21, 2011 at 5:29 pm

This looks amazing and totally perfect for fall weather (which hopefully be happening soon)! I am definitely putting this one on my menu schedule! xo

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Cara October 21, 2011 at 7:52 pm

Sounds like perfect comfort food for the cool weather setting in!

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Maggie October 22, 2011 at 12:40 pm

Carol one of the MANY things I love about your cooking, it’s so friendly :) Your recipes are so versatile and so presentable! I wish I could come to one of your parties!

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InTolerantChef October 22, 2011 at 5:29 pm

I don’t mind rabbit, but it is waaaay too pricey to eat often here, which is odd as it’s a feral animal that we’re constantly trying to erradicate from this country!
I much prefer chicken thighs, the best part of the chicken indeed- and this recipe sounds delicious and comforting for cooler weather. Yumm..

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Gluten Dude October 26, 2011 at 2:06 pm

Actually made this dish last night…fantastic! Five years gluten free and my taste buds are dulling. Will keep coming back for more.

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Carol Kicinski October 28, 2011 at 8:47 am

Thank you Gluten Dude!

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