Are you looking for a delicious weekday dinner recipe that your whole family will love? If so, you'll want to try my Braised Chicken with Creole seasoned tomato sauce. This chicken dish is full of flavor and very easy to make. Plus, it's budget-friendly and can be made in advance, making it perfect for busy weeknights. So let's get cooking!
1tablespoonThyme or Oregano, Rosemary or Basil freshly chopped
1 ½tablespoonsCajun Seasoning
2tablespoonsGarlic chopped
2x 28 ounces can Tomatoes peeled and seeded
¾cupTomato Puree
1x 28 ounces can Cannellini Beans drained
½cuppitted Kalamata Olives
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Recipe Instructions
Preheat Oven to 375ºF / 190ºC
In an oven proof, Dutch Oven, sauté the onions in a couple tablespoons olive oil until light golden brown.
Rub the chicken with the olive oil and dust both side with salt and Cajun seasoning. In a frying pan sauté the chicken until golden brown on both sides.
Back in the Dutch oven, add the garlic and thyme. When fragrant add the tomatoes and the tomato puree. Cook for a few minutes and add the beans. Mix well and add the chicken on top and bake in the oven until the chicken is cooked (30 to 45 minutes).
Just before you finish cooking the chicken add the olive to get them hot.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
I Love This Stir Fry Shrimp Recipe Stir Fry Shrimp Recipe. The perfect weekday dinner that the whole family will love and so easy to make! This recipe is packed with…
cette recette est l’une des plus gouteuses et les plus faciles que je ai jamais réalisée !!!
Concevoir cela autour d’une simple cuisse de poulet c’est du grand art et cela rappelle la cuisine de nos mères dans le sud…
Calder Rooney
on January 24, 2023 at 8:12 am
I’ve made this recipe several times now and it’s absolutely delicious. If my stomach was big enough, I’d probably eat the entire thing in one sitting. This is just one of those meals that you could eat forever.
The beans are my favorite part. They’re so infused with flavor and feel deliciously decadent. As Jean-Pierre remarks in the video, you could eat these beans as a meal on their own. They’d also make a fantastic side dish to a bunch of other meat-based recipes. If I were making a fancy meal for a date I wanted to impress, these beans would be my go-to side.
I tried adding sausage like Jack suggests. That was pretty tasty, although I actually preferred it with just the beans. The sausage brings a different sort of texture than the soft, luscious consistency the beans develop. As Jean-Pierre likes to say in his videos, “Texture is the conductor of flavor!”
If I were making the beans as a full meal without the chicken, I’d probably include the sausage. Its flavor pairs excellently with the rest of the dish.
I also tried adding some chopped spinach to the beans for some extra veggies. It pretty much disappears and you don’t taste it at all.
Thank you for an amazing recipe, Jean-Pierre. I love your channel!
Evelyn Gadette
on January 13, 2023 at 1:17 am
Dear Jean-Pierre,
I just want to let you know that I appreciate and understand to some degree how much work you’ve put into your. Cookbook(s) and this U-Tube channel. We get to see the finished product which goes by smoothly (my complements to Jack too and any one else who works behind the scenes) but the planning and execution requires a lot of thought and preparation. You are definitely a perfectionist and it shows. Thank you and here’s to many more videos!
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Bravo Jean Pierre,
cette recette est l’une des plus gouteuses et les plus faciles que je ai jamais réalisée !!!
Concevoir cela autour d’une simple cuisse de poulet c’est du grand art et cela rappelle la cuisine de nos mères dans le sud…
I’ve made this recipe several times now and it’s absolutely delicious. If my stomach was big enough, I’d probably eat the entire thing in one sitting. This is just one of those meals that you could eat forever.
The beans are my favorite part. They’re so infused with flavor and feel deliciously decadent. As Jean-Pierre remarks in the video, you could eat these beans as a meal on their own. They’d also make a fantastic side dish to a bunch of other meat-based recipes. If I were making a fancy meal for a date I wanted to impress, these beans would be my go-to side.
I tried adding sausage like Jack suggests. That was pretty tasty, although I actually preferred it with just the beans. The sausage brings a different sort of texture than the soft, luscious consistency the beans develop. As Jean-Pierre likes to say in his videos, “Texture is the conductor of flavor!”
If I were making the beans as a full meal without the chicken, I’d probably include the sausage. Its flavor pairs excellently with the rest of the dish.
I also tried adding some chopped spinach to the beans for some extra veggies. It pretty much disappears and you don’t taste it at all.
Thank you for an amazing recipe, Jean-Pierre. I love your channel!
Dear Jean-Pierre,
I just want to let you know that I appreciate and understand to some degree how much work you’ve put into your. Cookbook(s) and this U-Tube channel. We get to see the finished product which goes by smoothly (my complements to Jack too and any one else who works behind the scenes) but the planning and execution requires a lot of thought and preparation. You are definitely a perfectionist and it shows. Thank you and here’s to many more videos!
Thank you for the kind words!😊