Williams-Sonoma's Summer Braised Chicken, Vegetables and Beans Recipe

Looking for an easy Williams-Sonoma's Summer Braised Chicken, Vegetables and Beans recipe? Learn how to make Williams-Sonoma's Summer Braised Chicken, Vegetables and Beans using healthy ingredients.


Submitted by suupastaarz

Makes 6 servings



This lighter take on braised chicken combines creamy Good Mother Stallard beans with red bell peppers, corn and snap peas. A handful of fresh herbs and a squeeze of lemon juice brighten the flavors. To cook the beans, soak them overnight and drain, then place in a large pot with water to cover by 2 inches. Add 1/2 yellow onion, 1 carrot and 1 celery stalk. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer until the beans are tender, 1 to 1 1/2 hours.

Recipe Ingredients for Williams-Sonoma's Summer Braised Chicken, Vegetables and Beans

1 tbs. olive oil
1 1/2 lbs. chicken breast
1 Kosher salt
1 fresh ground pepper
2 leek leeks
1 large red bell pepper, seeded and diced
2 clove garlic cloves
1/2 cup white wine
3 cups chicken stock
1/2 lb. Good Mother Stallard beans, rinsed, soaked overnight, cooked until tender and drained
1 1/2 cups fresh corn kernels
1/2 lb. sugar snap peas, trimmed and cut in half on the bias
1/2 cup thinly sliced fresh basil
1/4 cup chopped fresh chives
1 tbs. fresh lemon juice

Recipe Directions for Williams-Sonoma's Summer Braised Chicken, Vegetables and Beans

  1. In a 6-quart essential pan or a Dutch oven over medium-high heat, warm the olive oil until just smoking. Season the chicken with salt and pepper. Working in batches, sear the chicken, turning once, until golden brown on both sides, about 8 minutes per batch. Transfer to a plate. Discard all but 2 Tbs. of the fat in the pan.

  2. Set the pan over medium heat. Add the leeks and bell pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Increase the heat to medium-high and add the wine. Bring to a simmer, then cook for 1 minute. Add the stock and bring to a simmer. Season with salt and pepper.

  3. Return the chicken to the pan. Reduce the heat to medium-low, cover and cook until the chicken is fork-tender, about 45 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.

  4. Add the beans, corn and snap peas to the pan and increase the heat to medium. Cook, stirring occasionally, until the snap peas are crisp-tender, about 5 minutes. Add the basil, chives and lemon juice, to taste. Adjust the seasonings with salt and pepper.

  5. Transfer the vegetables and braising liquid to warmed bowls and top with the chicken. Serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 436.3g
Amount Per Serving
Calories
381
Calories from Fat
67
% Daily Value*
Total Fat
7.4g
11%
Saturated Fat
1.7g
8%
Trans Fat
0.0g
Cholesterol
96mg
32%
Sodium
530mg
22%
Potassium
627mg
18%
Total Carbohydrates
40.7g
14%
Dietary Fiber
16.9g
68%
Sugars
6.7g
Protein
47.2g
Vitamin A 41% Vitamin C 111%
Calcium 13% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in niacin
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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