Lemon Braised Chicken with Beans and Mint Pesto

Robyn found this delicious recipe on a blog called The Kitchn.

It is reminiscent of a rustic French Cassoulet, but with a twist of lemon and half the time to prepare. A delicious combination of chicken legs,  flageolet beans and lemon zest is sauteed and then baked in a dutch oven. A generous sprinkling of breadcrumbs gives it a crisp finish. The recipe can easily be cooked in a crockpot or a slowcooker.

I used my new LeCrouset Dutch oven and it worked out fantastic!Its absolutely delicious!

Ingredients
1 lbs small white beans such as flageolet
2 tablespoons olive oil
4 garlic cloves minced
1 small onion diced
2 lemons
2 lbs boneless chicken thighs or drumsticks
Salt and pepper
4 sprigs fresh thyme or lemon thyme
Mint Pesto
3 Sausages, cut
Homemade bread crumbs


Place the dried beans in a bowl of water and soak at least overnight (preferably for 24 hours). Add more water as the beans start to absorb the water. Drain the beans and set aside.

Dutch Oven method
Heat the oven to 350 F.

In a large Dutch oven or heavy  ovenproof pot (4 quart or larger), heat oil over medium heat. Add
garlic and onion and stirfry for 5-7 minutes, until the onion is translucent. Add the drained beans and give it a good stir. Turn off the heat.

With a vegetable peeler, carefully peel one of the lemons. Peel it in wide strips, making sure not to get any of the bitter white pith, you only want the flavorful yellow top part. Add the shaved lemon peel to the pot and stir. Add cut sausage. Juice the lemon and add the juice to the beans (You will use the second lemon later on).












Pat the chicken dry (you don't need to wash the chicken) and lightly salt and pepper it. Lay the chicken on top of the beans.
















Add water to the pot, until the beans are covered. The water should come up just below the chicken. Lay the thyme springs on top.
















Turn the heat to high and bring the water to a simmer. Cover the pot and put it into the preheated oven.

Bake at 350 for 1.5 hours until the beans are very creamy and tender.














Remove from oven and add homemade bread crumbs. Sprinkle the breadcrumbs over the whole pot. Put back into the oven for an additional 15 minutes, or until the breadcrumbs are toasty.















Slow Cooker Method
Cook the garlic and onions as above. Stir in the beans. Transfer everything (beans lemon peel and chicken) to a slow cooker. Cook on low heat for 8 hours then proceed with the remaining steps.

Remove the chicken from the pot and plate it. Remove the thyme stalks. Zest and juice the second lemon. Stir the zest and the lemon into the beans.  Shred or chop the chicken and place on top of the beans. Serve with good toasted french bread or rustic wheat bread

Top with mint pesto and serve.

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