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Chicken With White Beans, Spinach


  • 8-10 chicken pieces with bone in and skin on
  • 4 cloves garlic, sliced
  • 2 cups chicken stock
  • 2 x400 g cans white beans
  • 1 red onion, finely chopped
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely grated lemon rind
  • 250g spinach, chopped



  • Season chicken with salt and freshly ground black pepper.
  • Heat a film of oil in a large frying pan and brown chicken over a medium heat until crisp and golden.  Set aside.
  • Pour off any excess fat from the pan and gently cook onion, garlic and rosemary for 10 minutes before returning chicken to the pan (use a casserole or electric frying pan if you frying pan isn’t big enough to fit the chicken).
  • Pour over the chicken stock, cover and simmer for 15 minutes before adding the beans to the pan.
  • Continue to simmer uncovered for a further 15 minutes until the chicken is thoroughly cooked and the liquid has reduced.
  • Add the spinach to the pan for the final 10 minutes of cooking.
  • Serve sprinkled with lemon zest.


Serving: 4