Tomato Braised Chicken with Butter Bean Mash | DonalSkehan.com, Great family food.
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Tomato Braised Chicken with Butter Bean Mash

May 13

I have been making a variation of this chicken dish for years, it’s a simple supper solution relying on a well stocked kitchen cupboard. The bean mash is delicious just as it is but for a more indulgent serving, stir through 50g of finely grated Parmesan cheese.




  • serves Serves 4
  • time 40 mins


  1. 1. In a large deep frying pan, heat 1 tablespoon of olive oil, and brown the chicken and pancetta. Set aside on plate covered with kitchen paper.
  2. 2. In the same pan, add the rest of the oil and fry the onion for 6 minutes or until tender before adding in the garlic, rosemary and thyme and frying for 2 minutes. Sprinkle over the mustard powder and stir through.
  3. 3. Add the tinned tomatoes and red wine, and bring to a steady simmer. Add the chicken and pancetta pieces back to the pan, turning the chicken pieces to coat.
  4. 4. Cover the pan and cook for 20 minutes over a low heat or until the chicken is cooked through. You may need to extend the cooking time depending on the size of the chicken thighs. Season to taste.
  5. 5. For the butter bean mash, heat the oil in a saucepan over a medium heat. Add the garlic, lemon zest and thyme and fry gently for a minute before adding the beans. Toss to coat and when warmed through using a potato masher, mash until smooth and loosen with boiling water if you prefer a smoother mash. Season to taste and stir through a little lemon juice.
  6. 6. Serve the chicken thighs with the butterbean mash and some steamed brocollini.


2 tbsp olive oil

6–8 chicken thighs

200g pancetta or smoked streaky bacon, sliced

400g tin chopped tomatoes

75ml red wine

2 garlic cloves, finely sliced

1 red onion, sliced

2 sprigs of rosemary

2 sprigs of thyme

2 tsp English mustard powder

Sea salt and ground black pepper

250g brocollini, steamed until tender

For the butter bean mash:

2 x 400g tins butter beans, drained and rinsed

75ml extra virgin olive oil

1 garlic clove

Zest and juice of ½ lemon

A sprig of thyme

You'll Need

Large deep frying pan


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