Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes

Quick Ingredients

2 lb bone-in, skin-on chicken thighs (about 6 pieces)
1 1/2 tsp kosher salt, divided, plus more to taste
3/4 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter, divided
2 large leeks, white and light green parts only, thinly sliced
1 medium yellow onion, diced
2 medium carrots, diced
1 celery stalk, diced
4 large garlic cloves, thinly sliced
1 tbsp tomato paste
1 cup dry hard apple cider
3 cups low-sodium chicken stock
2 cans (15 oz each) cannellini or other white beans, drained and rinsed
2 tsp chopped fresh rosemary (or 1 tsp dried)
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 bay leaf
1 tbsp apple cider vinegar
2 tbsp chopped fresh parsley (or to taste)
Optional: extra butter or olive oil, and crusty bread for serving

Do This

1. Preheat oven to 350°F (175°C). Pat chicken dry, season with 1 tsp salt and pepper.
2. In a heavy Dutch oven, brown chicken in olive oil over medium-high heat until deeply golden, 5–7 minutes per side. Transfer to a plate.
3. Lower heat to medium. Add 1 tbsp butter, leeks, onion, carrots, and celery. Cook, stirring often, until soft and lightly caramelized, 10–12 minutes. Stir in garlic and tomato paste; cook 1–2 minutes.
4. Deglaze with apple cider, scraping browned bits. Simmer 2–3 minutes, then add stock, beans, rosemary, thyme, bay leaf, and remaining 1/2 tsp salt. Bring to a simmer.
5. Nestle chicken (and juices) into the ragout, skin side up. Cover and braise in oven 35–40 minutes, until chicken is very tender and cooked through.
6. Remove lid. If needed, simmer on stove to thicken. Stir in apple cider vinegar, remaining 1 tbsp butter, and parsley. Adjust seasoning and serve hot with crusty bread.

Why You’ll Love This Recipe

Deep, cozy flavors from slow braising, caramelized leeks, and rosemary, with a gentle apple cider sweetness.
One-pot comfort: tender chicken and creamy white beans in a rustic, spoonable ragout.
Friendly for home cooks: straightforward steps, no fussy techniques, and forgiving cook times.
Perfect for chilly nights and easy entertaining; it tastes even better the next day.

Grocery List

Produce: Leeks, yellow onion, carrots, celery, garlic, fresh rosemary, fresh thyme, fresh parsley (optional lemon for serving).
Dairy: Unsalted butter.
Pantry: Bone-in, skin-on chicken thighs; olive oil; kosher salt; black pepper; tomato paste; dry hard apple cider; low-sodium chicken stock; canned cannellini or white beans; bay leaf; apple cider vinegar; crusty bread (optional).

Full Ingredients

Braised Chicken and White Bean Ragout

2 lb bone-in, skin-on chicken thighs (about 6 medium pieces)
1 1/2 tsp kosher salt, divided, plus more to taste
3/4 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter, divided
2 large leeks, white and light green parts only, halved lengthwise, well rinsed, thinly sliced
1 medium yellow onion, diced small
2 medium carrots, peeled and diced small
1 celery stalk, diced small
4 large garlic cloves, thinly sliced or minced
1 tbsp tomato paste
1 cup dry hard apple cider (not sweet cider; see note in tips)
3 cups low-sodium chicken stock
2 cans (15 oz each) cannellini, Great Northern, or other white beans, drained and rinsed
2 tsp finely chopped fresh rosemary (or 1 tsp dried rosemary, crushed)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 bay leaf
1 tbsp apple cider vinegar (more to taste)
2 tbsp chopped fresh flat-leaf parsley

For Serving (Optional but Recommended)

Crusty country bread, toasted or warmed
Additional olive oil or a knob of butter for drizzling
Lemon wedges for a bright squeeze over each bowl (optional)

Hearth-Braised Chicken and White Bean Ragout – Closeup

Step-by-Step Instructions

Step 1: Prep the chicken and preheat the oven

Preheat your oven to 350°F (175°C). Pat the chicken thighs very dry on all sides with paper towels; this helps them brown deeply and crisp the skin. Season the chicken evenly with about 1 teaspoon of the kosher salt and all of the black pepper, making sure to get some seasoning under the skin where you can. Let the chicken sit at room temperature while you prepare your vegetables; this takes the chill off and promotes more even cooking.

Step 2: Sear the chicken until deeply golden

Place a heavy, oven-safe pot such as a Dutch oven (about 5–6 quarts) over medium-high heat. Add the olive oil. When the oil is hot and shimmering, place the chicken thighs in the pot skin-side down in a single layer. Do not crowd; work in two batches if needed. Let the chicken sear undisturbed until the skin is a deep golden brown and crisp, 5–7 minutes. Flip and brown the other side for 3–4 minutes more. Transfer the browned chicken to a plate and set aside. You want plenty of browned bits on the bottom of the pot; they will flavor the ragout.

Step 3: Caramelize the leeks and aromatics

Reduce the heat to medium. If the pot looks very dry, add 1 tablespoon of butter. Add the sliced leeks, diced onion, carrots, and celery. Cook, stirring often and scraping up any browned bits, until the vegetables soften and begin to take on golden edges, 10–12 minutes. The leeks should collapse and turn silky, and the onions should smell sweet.

Add the garlic and cook for 1 minute, just until fragrant. Stir in the tomato paste and cook, stirring constantly, for another 1–2 minutes. The paste should darken slightly in color; this “toasts” it and deepens its flavor.

Step 4: Deglaze with cider and build the braising base

Pour in the apple cider, stirring and scraping along the bottom of the pot to release all the flavorful browned bits. Let the cider come to a lively simmer and cook for 2–3 minutes to reduce slightly and cook off some of the alcohol.

Add the chicken stock, drained white beans, rosemary, thyme, bay leaf, and the remaining 1/2 teaspoon kosher salt. Stir to combine and bring the mixture back up to a gentle simmer. Taste the liquid; it should be pleasantly seasoned and aromatic. Adjust with a pinch more salt if necessary at this stage, keeping in mind that flavors will concentrate a bit as it braises.

Step 5: Nestle in the chicken and braise in the oven

Return the browned chicken thighs (and any juices on the plate) to the pot, nestling them into the ragout skin-side up. The chicken should be mostly submerged but with the skin peeking above the surface so it can stay a bit more textured.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 35–40 minutes, or until the chicken is very tender and cooked through (an instant-read thermometer should register at least 175°F / 80°C in the thickest part, which yields very tender dark meat). During this time, the leeks and vegetables will soften completely and the beans will absorb the braising flavors, creating a thick, rustic ragout.

Step 6: Thicken, finish, and brighten the ragout

Carefully remove the pot from the oven and take off the lid. If the ragout looks thinner than you would like, place the pot back on the stove over medium heat and simmer uncovered for 5–10 minutes, stirring occasionally, to reduce and thicken. If it is too thick, stir in a splash of hot water or stock.

Turn off the heat. Stir in the apple cider vinegar and the remaining 1 tablespoon of butter until melted and glossy. Taste the broth and adjust seasoning with additional salt, pepper, or a bit more vinegar if you enjoy a brighter finish. Discard the bay leaf. Gently fold in the chopped parsley, reserving a little for garnish if you like.

Step 7: Serve rustic and hot

To serve, spoon a generous bed of the white bean and leek ragout into warm shallow bowls, making sure everyone gets plenty of beans and vegetables. Nestle one or two chicken thighs on top of each portion, skin-side up. Ladle over more of the braising liquid so it pools around the chicken. Garnish with extra parsley. For a classic cozy cabin feel, serve with thick slices of crusty bread for dipping, and, if desired, a small drizzle of olive oil or a tiny knob of butter on each bowl. Serve immediately while piping hot.

Pro Tips

Choose the right cider: Use a dry hard apple cider (alcoholic) or a very tart, not-too-sweet apple cider. Too sweet and the dish can become cloying. If sweet is all you have, add an extra splash of vinegar at the end to balance.
Get serious color on the chicken: Deep browning on the chicken skin sets the foundation for that “hearth-braised” flavor. If the skin is pale, keep searing; color equals flavor.
Rinse the leeks well: Leeks can hide a lot of grit. Slice them, then swish in a bowl of water, letting the dirt fall to the bottom. Lift out, drain, and then cook.
Adjust thickness to taste: Think of this like a stew more than a soup. Reduce longer for a thicker, spoon-coating ragout, or add a bit more stock for a looser, brothier bowl.
Make it even cozier: For a richer, more velvety finish, stir in 2–3 tablespoons of heavy cream or crème fraîche off the heat, just before serving.

Variations

Smoky bacon version: Render 3–4 slices of chopped thick-cut bacon at the very beginning. Use the bacon fat to sear the chicken and continue the recipe. Stir the crisp bacon back in at the end for a smoky note.
Herb garden twist: Swap or supplement the rosemary and thyme with fresh sage, marjoram, or tarragon. Add delicate herbs (like tarragon) at the end to keep their flavors bright.
Vegetable-forward, lighter variation: Use skinless bone-in chicken thighs, add extra carrots and leeks, and stir in a couple of handfuls of baby spinach or kale at the end until just wilted.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it rests, making this an excellent make-ahead meal. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or stock to loosen the ragout if it has thickened too much. Stir occasionally until hot all the way through.

For longer storage, cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The chicken may shed a bit from the bone after freezing, but the flavor remains wonderful, and the dish becomes more of a true rustic stew.

Nutrition (per serving)

Approximate values per serving (1 chicken thigh with a generous portion of beans and sauce): about 640 calories; 45 g protein; 28 g fat; 13 g saturated fat; 35 g carbohydrates; 10 g fiber; 6 g sugars; 900 mg sodium. These values are estimates and will vary based on the exact ingredients and brands used.

Hearth-Braised Chicken and White Bean Ragout