Braised Chicken Recipe with Beans, Tomatoes and Arugula

Summer chicken recipes can bring the best from your garden to your table. From our collection “Easy Meals: One-Pot Recipes for Every Season.”

From "One Pot of the Day"
December 2014/January 2015

  • Green arugula, yellow beans and red tomatoes punch up both the color and flavor of this braised chicken recipe.
    Photo by Erin Kunkel
  • In "One Pot of the Day," author Kate McMillan shares a collection of 365 recipes, all of which can be cooked in one pot or pan.
    Cover courtesy Weldon Owen

Yield: 4 servings

The colors of burnished chicken, yellow beans, red tomatoes, and green arugula make for a show-stopping presentation. Use a skillet or Dutch oven that you can bring straight to the table, and serve the chicken in shallow bowls to include the mustardy pan sauce. Offer plenty of warm crusty bread, and encourage guests to soak up every last drop.


• 2 tbsp olive oil
• 2 pounds skin-on, bone-in chicken thighs and drumsticks
• Salt and freshly ground pepper
• 1 yellow onion, chopped
• 1 carrot, chopped
• 6 cloves garlic, minced
• 1-1⁄4 cups dry white wine
• 3 cups chicken broth
• 3 sprigs fresh thyme
• 1⁄4 cup heavy cream
• 3 tbsp Dijon mustard
• 1 cup cherry tomatoes
• 4 ounces small yellow wax beans
• 2 cups arugula leaves


1. Preheat the oven to 350 degrees.

2. In a large, heavy pot or a deep skillet, warm the oil over medium-high heat. Season the chicken with salt and pepper. Working in batches, sear the chicken, turning as needed, until browned, about 8 minutes. Transfer to a plate.

3. Add the onion, carrot, and garlic to the pot and season with salt and pepper. Sauté over medium-high heat until the vegetables soften, about 5 minutes. Add the wine, bring to a simmer, and cook until reduced by half, about 5 minutes. Add the broth and bring to a boil. Return the chicken to the pot, add the thyme, cover, and cook in the oven until the chicken is opaque throughout, about 55 minutes.

4. Transfer the chicken to a plate. Strain the braising liquid and return to the pot. Bring the liquid to a boil over high heat and cook until reduced by half, about 8 minutes. Reduce the heat to medium-high, stir in the cream and mustard, and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Arrange the chicken pieces in the pot, cover, and cook over low heat for 15 minutes to develop the flavors.

5. Add the tomatoes and wax beans and cook, covered, until softened, about 5 minutes. Uncover, add the arugula, stir into the sauce, and cook just until wilted, about 1 minute. Serve directly from the pan.

Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.

This recipe has been reprinted with the permission of One Pot of the Day, by Kate McMillan, published by Weldon Owen, 2012.

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