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?

5 from 1 vote

Print Recipe

Gluten Free Braised Chicken and Beans Recipe

Course: Main Course

Cuisine: American

Servings: 6 Servings

Calories: 454kcal

Author: Gluten Free & More

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

US Customary - Metric

Instructions

• ▢
  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

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.

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