I have learned over the years that the dishes I return to most often are not the flashy ones, but the quiet, dependable meals that nourish without asking much in return. After long stretches of travel, celebrations, and indulgent tables, I find comfort in recipes that slow me down and bring me back to myself. This Slow-Simmered Lemon, White Bean & Thyme Chicken is one of those dishes. It reminds me of meals cooked in sunlit kitchens across southern Europe, where time stretches, pots are left gently bubbling on the stove, and food is meant to sustain both body and spirit. It is simple, steady, and deeply reassuring, the kind of meal that fills the house with calm as it cooks.

Slow-Simmered Lemon, White Bean & Thyme Chicken

Ingredients

Serves 4

• 1 whole chicken, jointed, or 6 to 8 bone-in chicken thighs

• Sea salt and freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, charred whole over an open flame, peeled

• 1 celery stick, cut into large pieces

• 2 garlic cloves, lightly bruised and left whole

• 2 fresh thyme sprigs

• 1 bay leaf

• 2 x 400 g tins cannellini or other white beans, drained and rinsed

• 750 ml good-quality chicken stock

• Finely grated zest of 1 unwaxed lemon

• Juice of ½ to 1 lemon, to taste

• Fresh thyme leaves, to finish (optional)

Method

1. Season the chicken lightly with salt and pepper. Heat the olive oil in a large casserole over medium heat and brown the chicken on all sides until golden. Remove and set aside.

2. Return the chicken to the pot and add the charred onion, celery, garlic, thyme sprigs, bay leaf, white beans, and stock. Bring to a gentle simmer.

3. Cover and cook over a low heat for 1½ to 2 hours, or 3 to 4 hours in a slow cooker on low, until the chicken is tender and the broth is fragrant.

4. Remove and discard the onion, celery, garlic, thyme sprigs, and bay leaf. Stir in the lemon zest and let it warm through for a few minutes.

5. Take the pot off the heat and add the lemon juice gradually, tasting as you go. Season with additional salt and pepper only if needed.

6. Serve warm, finished with a scattering of fresh thyme leaves if desired.

Hints & Tips

     ➼ Make ahead: This dish improves with time. Prepare it a day in advance and reheat gently for deeper flavour.

     ➼ Storage: Keeps well in the fridge for up to 3 days. Store in an airtight container.

     ➼ Freezing: Freeze without the lemon juice. Add fresh lemon after reheating.

     ➼ Substitutions: Chickpeas work well in place of white beans for a firmer texture.

     ➼ Serving suggestion: Spoon over buttery mash or serve with crusty sourdough to soak up the broth.