So… About That One Time I Made This Chicken

I remember the first time I cobbled together this rosemary chicken and beans in a creamy cider broth—I was just trying to use up some sad-looking chicken thighs and the lone can of beans hogging shelf space. It was raining, mains power flickered, and for a minute I nearly bailed and got takeout instead. But honestly? The house ended up smelling like a country pub, the meal tasted like a warm hug, and my partner still teases me about how many pieces of bread I “taste-tested” before dinner. (Three. Don’t judge.)

Why You’ll Love This (Or At Least, Why I Do)

I make this when I want something that’s just a bit rustic and totally satisfying; basically, when life calls for comfort food but I still want to pretend I cooked “properly.” My family goes crazy for this—mostly because the broth is basically made for mopping up with a hunk of crusty bread. (Tip: Don’t wear a white shirt, unless soap suds are your thing.) And okay, once I tried making it low fat—let’s just say, NEVER AGAIN. Cream makes it.

Let’s Chat Ingredients (Substitutions Welcome!)

4 chicken thighs, bone-in or boneless (I sometimes use drumsticks if that’s what needs using up. Skin-on is lovely but the world won’t end if you skip it!)
2 cans (400g-ish each) of cannellini or butter beans (my nan swore by haricot beans, but I’m not fussy)
1 big (or 2 small?) onions, diced. Red, white, yellow—it’s all fine.
A handful of fresh rosemary (or 1 tablespoon dried, but fresh smells so much better—totally worth a shuffle to the garden)
3 cloves garlic, chopped (if the bulbs are old, just add more because life’s too short for bland food)
250ml cloudy apple cider (the boozy kind—though a good alcohol-free cider works if you have non-drinkers around)
1 heaped tablespoon Dijon mustard. Or wholegrain if you like the look.
200ml double cream (single cream in a pinch, or even a mix of Greek yogurt and milk—it’ll still get creamy!)
500ml chicken stock (honestly, cube is fine… But if you’re feeling posh, homemade just hits differently)
Olive oil, salt, pepper
Optional: a small bag of baby spinach (because sometimes you need something green in there, even if it’s mostly for good intentions)

How It’s Done (Mostly. Don’t Stress, Honest)

Chuck your chicken thighs into a big heavy pan with a splash of olive oil. Don’t overcrowd—otherwise, they steam instead of brown (learned that the sticky way). Brown both sides well. This is where I usually sneak a salty taste.
Remove chicken and chuck in the onions & garlic. Let them sweat until translucent but, y’know, don’t burn them if you get distracted by the radio again.
Add in the cider. It might fizz dramatically for a second—it’s normal! Scrape up any golden bits from the bottom. That’s where the magic lives.
Stir in mustard, then bring chicken back, snuggling them down in the mess. Tip in beans (drained unless you like things extra soupy), then pour in stock to mostly cover the whole lot. Drop in rosemary (leave the sprigs whole if you like fishing them out later).
Bung a lid on and simmer gently for 25-ish minutes. Wander off. Water your plants. Come back and check the chicken’s cooked through (if it’s boneless, sometimes it’s ready in 20 min). Don’t worry if it looks a bit weird at this stage—cream fixes everything.
Take the lid off, stir in your cream. Simmer another 10 min so it shrugs its way toward thick & dreamy. (Sometimes I add spinach here so it just wilts. Or I forget. No one dies.)
Fish out any woody rosemary stems, grind over a bit of pepper, check for salt—and it’s good to go! (If it’s too thick, splash in more cider. If it’s thin, simmer a few mins extra. Looseness is personality, I say.)

Notes (Aka Honest Mistakes I’ve Made)

I once used dry cider instead of sweet and, honestly, the sharpness was a bit much. Best stick with cloudy, maybe semi-sweet is safest?
If your beans are old, mash a handful and stir them back in—it thickens the broth nicely (I learned this when I found a can from 2022)
Be generous with rosemary but don’t go wild or it tastes like eating a pine tree. Actually, I find it works better if you add just half up front and a bit more at the end

Variations—Not All Are Winners!

Once replaced the chicken with sausages—odd but tasty. Just brown them well first.
I tried adding potatoes but—on second thought, it just got weird and claggy.
Swap beans: chickpeas work okay if you have to, but I prefer the soft, buttery ones
If all you’ve got is tarragon (I did this by mistake ‘cause the labels faded)—it’s not half bad actually! French vibes.

Stuff To Cook This In (And My Ramshackle Workarounds)

Big heavy-bottomed pot or Dutch oven is grand, but honestly, any saucepan deep enough will do. Once, I used an old wok—worked fine, except the sauce got everywhere.
Lid helps but a baking tray or even foil balances on top in a pinch

Rosemary Chicken and Beans in a Creamy Cider Broth

Storing Leftovers (If You Somehow Have Any)

Keep in a container in the fridge for 2-3 days—though honestly, in my house it never lasts more than a day before someone raids it late at night with a spoon. Probably tastes even better reheated, but who waits that long?

Some Serving Ideas (But Go With Your Gut, Really)

Big bowls, overloaded with broth and a wedge of good sourdough. Sometimes, for fancy nights, I sprinkle over crispy fried shallots—just because. My cousin eats it with mashed potatoes but I reckon that’s more effort than I can manage midweek. Oh, once I added a tiny squeeze of lemon at the table and it kind of sharpened things up in a good way.

Lessons Learned—AKA My “Pro” Tips

I once tried rushing the browning stage—regretted it because the chicken didn’t have that roasty edge. Don’t just wave them in the pan and call it a day.
Letting the cream bubble for the full 10 mins at the end makes the sauce hug the beans just right. (If you lift the lid too soon, the broth stays thin, which is fine but not what I had in mind.)
Bean variety: if you find a can called “mixed pulses”—eh, it worked okay but was sort of unpredictable. Stick to the beans you like!

Real FAQ (Because People Have Asked Me This Directly)

Can I make this with chicken breast?: Sure thing—just be careful not to overcook it. It gets dry faster than thighs. Maybe cut breasts in half?
I’m out of cider! What else can I use?: Apple juice plus a tiny splash of vinegar (like 1 tsp) kind of works. Or try dry white wine, though it’s less cozy somehow?
Is it freezer-friendly?: Yup, but the cream might split a bit when you reheat—just stir it well. My mate swears by freezing in those soup tubs (these work a treat), though I rarely have leftovers.
What’s the best bread for soaking up the sauce?: Focaccia is my personal favourite, but even a bagel will do in a crisis. (No shame! Even tried making my own once, but let’s just say store-bought is fine.)
Can I do this in a slow cooker?: Actually, yes, just brown the chicken and onions first, then toss it all in on low for 4-5 hours. Cream and spinach at the end. But watch the liquid—it can get a bit soupy.
What kind of cider are we talkin’ here?: Cloudy English cider is my go-to, but honestly, whatever you have on hand (as long as it isn’t something super sweet and neon green).

Oh and by the way, last time I cooked this, I ended up slicing up an apple to snack on while waiting, then threw half into the pot on a whim. It vaguely worked, but the best part was how it made the kitchen smell like autumn. Go figure.

If you want to nerd out about bean varieties, there’s a good guide here—I consult it when I’m feeling indecisive or overly ambitious at the supermarket.