Brothy Beans with Chicken Thighs
 
Brothy Beans with Chicken Thighs
 
SLURP RECIPE

Brothy Beans with Chicken Thighs

45mins
easy
Servings: 2

We know the struggle—finding time to cook something nourishing and delicious isn’t always easy. But that’s where our Brothy Beans with Crispy Chicken Thighs come in.

A one-pan wonder packed with flavour, protein, and all the goodness from our Organic, Free-Range Chicken Bone Broth. Rich, savoury, and seriously satisfying—this is comfort food made easy.

Ingredients

  • 4 skin-on and bone-in chicken thighs
  • 1 jar butter beans
  • 1 white onion, sliced
  • 2 cloves garlic, roughly chopped
  • 1 lemon
  • Handful curly leaf parsley, roughly chopped
  • 1 Pouch Borough Broth Organic Free-Range Chicken Bone Broth
  • 1 tsp Borough Broth Organic Free-Range Chicken Fat
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Pat the chicken thighs dry with a kitchen towel and season the skin with salt.
  2. Heat the chicken fat in a pan.
  3. Add the chicken thighs skin-side down and cook for 7-10 minutes on each side, until the skin is brown and crispy. You can finish cooking the chicken in the bean broth, so don’t worry if the thighs aren’t completely cooked through.
  4. Remove the chicken from the pan and keep warm. Add a little more chicken fat to the pan, then add the onions and garlic. Cook for 5-10 minutes until soft and golden.
  5. Add the chicken broth and the beans to the pan, including any stock or juices from the jar, and a squeeze of lemon juice.
  6. Allow the brothy beans to simmer for 5 minutes, then stir through most of the parsley.
  7. Nestle the chicken thighs into the brothy beans and cook for a further 5 minutes, or until the chicken is cooked through. Cover the pan or add an extra splash of water if the broth is cooking down too much.
  8. Season the broth to taste, then ladle the beans into bowls and top with the chicken thighs and remaining parsley garnish.