My family loves this combination of braised chicken, spices, and white beans. (And you might be surprised that your kids will even try the chard!) I make mine in a stock pot or Dutch Oven, but you can cook yours in a slow cooker on high for 3 hours if you’d prefer. The recipe calls for Herbs de Provence, a wonderful blend of spices from the south of France. If you don’t have any, you can certainly substitute any combination of dried savory, fennel, basil, or thyme. Also, look for any type of dried white beans that you like, such as Flageolet, Great Northern White, or Cannellini.
1 1/2 cups cannellini or other white beans, dried
1 whole chicken (about 4 lb.), cut into 6-8 pieces
kosher salt and freshly ground pepper
2 tsp paprika
1 tbsp. herbs de Provence, or 1 tbsp. assorted dried herbs (see headnote)
2 tbsp. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup chicken stock
2 bunches chard or kale, stems removed and roughly chopped
extra virgin olive oil
flat-leaf parsley, minced
Pick over and rinse the beans, discarding any misshapen beans or stones. Place beans in a large pot and cover with cold water by 3 inches. Turn on the heat, bring to a boil, cover, and turn off the heat. Let the beans sit covered for one hour, then rinse the beans and drain. (Note: This is my method that I like to use instead of having to soak beans overnight.)
Preheat oven to 325˚F. In a small bowl, mix together the paprika and 1 tbsp. Herbs de Provence. Season both sides of the chicken pieces with a generous amount of salt and pepper and then the mixture of herbs. In the bottom of a Dutch Oven or large stockpot, warm the olive oil over medium-high heat. Add half of the chicken skin-side down and brown until crispy, about 3-4 minutes. Turn the chicken and brown the other side for another 3-4 minutes. Transfer the chicken pieces to a platter. Repeat with the remaining half of the chicken, and remove it to the platter as well.
Reduce the heat on the stove to medium, and add the onions to the pan and cook about 1 minute. Add the garlic and remaining Herbs de Provence and continue to stir for another minute. Stir in the beans, chicken stock, and 1 1/2 tsp. of salt. Lay the chard on top of the beans and arrange the browned chicken pieces on top, skin side up. Transfer to the oven and cook for 2-3 hours, or until the beans are thoroughly cooked through and the chicken pulls apart easily with a fork. (If it begins to look dry at the end but the beans aren’t quite finished, stir in 1/2 cup of water before placing back in the oven.) Transfer the chicken to a cutting board, cover loosely with aluminum foil, and allow to rest for 10 minutes.
Using a slotted spoon, transfer the beans and chard to a platter and top with the chicken pieces. Make sure to remove enough chicken, chard, and beans to puree for your child who is beginning to eat meat. Drizzle with olive oil and garnish with parsley. Serve immediately.
Recipe adapted by Amanda Haas from Williams-Sonoma’s Test Kitchen
Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.