Name: An Easy Braised Chicken Recipe!
Ingredients: 2 tablespoons Pesto Olive Oil; 4 Chicken Legs or Breast skin on and bones in; 2 cups Onion diced; 1 tablespoon Thyme or Oregano, Rosemary or Basil freshly chopped; 1 ½ tablespoons Cajun Seasoning; 2 tablespoons Garlic chopped; 2 x 28 ounces can Tomatoes peeled and seeded; ¾ cup Tomato Puree; 1 x 28 ounces can Cannellini Beans drained; ½ cup pitted Kalamata Olives

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An Easy Braised Chicken Recipe!

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!

4.93 from 14 votes

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Ingredients

2 tablespoons Pesto Olive Oil
4 Chicken Legs or Breast skin on and bones in
2 cups Onion diced
1 tablespoon Thyme or Oregano, Rosemary or Basil freshly chopped
1 ½ tablespoons Cajun Seasoning
2 tablespoons Garlic chopped
2 x 28 ounces can Tomatoes peeled and seeded
¾ cup Tomato Puree
1 x 28 ounces can Cannellini Beans drained
½ cup pitted Kalamata Olives

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.

You can find the items below used in making this dish at our online store!

Pesto Olive Oil

Creole Seasoning

Woll Non-Stick Fry Pan

About
Latest Posts

Chef Jean-Pierre

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. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and 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 1.1 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.

Latest posts by Chef Jean-Pierre (see all)

The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023

3 Comments

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!