April 07, 2024
Roasted chicken thighs, white beans, thyme & spinach by Matt Burgess
![Roasted chicken thighs, white beans, thyme & spinach by Matt Burgess](http://provenancebutcher.com/cdn/shop/articles/chicken_thighs_white_beans_recipe_1024x1024.jpg?v=1712518620)
- 2 tbsp olive oil
- 4 bone-in chicken thighs
- Salt and freshly ground black pepper
- 1 cup cooked White beans and brine (1/2 jar Bold Bean organic white beans)
- 1 cloves garlic, minced
- ½ onion sliced
- ½ stick celery sliced
- 1 stick fresh thyme
- 1 cup chicken stock
- 1 cup cream
- ½ cup parmesan, grated
- 2 cups baby spinach
Method
- Lay out chicken thighs onto a lined baking tray and cook for 45 minutes in a 180c oven.
- Place oil into a large non-stick pan and start to fry the onions, garlic, celery
- Once vegetables are softened add the beans, thyme, chicken stock and cream and bring back to boil
- Remove from the heat, whisk in the parmesan.
- Add the baby spinach stirring until slightly wilted
- Place the cooked chicken thighs into the sauce and serve with a few wedges of lemon.