Gluten Free Braised Chicken and Beans Recipe

Gluten Free Braised Chicken and Beans Recipe

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 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 gluten free 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


5 from 1 vote
Gluten Free Braised Chicken and Beans Recipe
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Gluten Free Braised Chicken and Beans Recipe

Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 454kcal
Author: Gluten Free & More


  • 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


  • 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.


Nutrition Facts
Gluten Free Braised Chicken and Beans Recipe
Amount Per Serving
Calories 454 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g35%
Cholesterol 122mg41%
Sodium 361mg15%
Potassium 928mg27%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 40g80%
Vitamin A 959IU19%
Vitamin C 12mg15%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Autumn Beans Celiac Chicken Dinner Fall Gluten-Free Gluten-Free Recipes Hearty
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  1. Donna
    October 20, 2011

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

  2. Anita
    October 21, 2011

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

  3. 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

  4. October 21, 2011

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

  5. October 22, 2011

    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!

  6. October 22, 2011

    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..

  7. Pingback: Braised Chicken and Beans | Hurst Bean Blog

  8. October 26, 2011

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

    1. October 28, 2011

      Thank you Gluten Dude!

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