Chicken with smoked paprika, bacon and white beans

A lovely weekday dinner, this chicken is delicious served with couscous, rice or mashed potatoes.

Serves: 4


2 chicken breasts
2 chicken thighs
3 drumsticks
1T (15ml) olive oil
1 large, diced red onion
2 cloves, crushed
6 chopped bacon rashers
2 cups (500ml) white wine
2 cups (500ml) chicken stock
2T (30ml) flour
1T (15ml) softened butter
1 x 400g tin drained cannellini or white beans
150g baby rosa tomatoes
2 tsp (10ml) smoked paprika
½ tsp (3ml) ground cinnamon
1T (15ml) lemon juice
¼ cup (60ml) olive oil
1 tsp (5ml) grated lemon peel
1T (15ml) chopped fresh oregano


Combine all marinade ingredients in a large shallow bowl. Rub into chicken pieces and marinate for 10 minutes. Heat olive oil in a large pot, add onion, garlic and bacon, sauté for 3-4 minutes, remove from the pot and set aside. Add chicken and cook for 3–4 minutes on each side until browned. Return onion, garlic and bacon to pot, add wine and stock and simmer for 50 minutes, partially covered. Remove chicken pieces from cooking liquid, set aside and keep warm. In a small bowl, mix together flour and butter until the mixture becomes firm and forms a small ball. Gently whisk butter mixture into cooking liquid, bring to the boil and continue whisking gently until liquid thickens and lightens. Return chicken to the liquid, add beans and baby tomatoes and simmer for 5 minutes until heated through. Serve chicken with couscous, rice or mashed potatoes.

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