White Chicken Porchetta Chili Recipe
I absolutely love this recipe because the combination of tender chicken thighs with savory herbs and creamy beans creates a hearty, comforting dish that’s perfect for a cozy evening at home. Plus, the zesty kick from the lemon juice and the warmth of the red pepper flakes gives it that extra flair that keeps me coming back for more!
I adore fashioning recipes that put nostalgic flavors and a punch of nutrients on your table. My White Chicken Porchetta Chili is a savory tour de force that braises tender boneless chicken thighs with the kind of aromatic rosemary, sage, and fennel I’d expect to find in a porchetta.
There are cannellini beans and chickpeas in this chili, too. Both are satisfying, and neither are in danger of tasting anything like the underwhelming, dreadful beans I’ve heard folks describe in the past.
The combination of flavors and textures in this dish is outstanding, y’all.
Ingredients
Chicken thighs, boneless and skinless: They are high in protein, tender, and flavorful.
Olive oil is a source of healthy fats that lend a richness to the dish.
Onion: Imparts sweetness and a complex depth of flavor.
Garlic is aromatic and improves immune health.
Rosemary possesses herbaceous qualities and has anti-inflammatory properties.
Sage: Earthy-flavored herb that helps with digestion.
Seeds of fennel: Imparts flavor reminiscent of anise; assists digestive processes.
Crushed red pepper: Adds spice and amps up metabolism.
Cannellini beans have a creamy texture and are high in protein and fiber.
Protein-packed, fiber-filled, and good for the heart—chickpeas are remarkable nutritional powerhouses.
Broth made from chicken: Primary flavor, adds overall taste.
Juice of the lemon: Sharpens flavor, adds saccharine.
Fresh parsley provides vitamins and a pop of color.
Ingredient Quantities
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fennel seeds, toasted and crushed
- 1 teaspoon red pepper flakes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Crusty bread, for serving (optional)
Instructions
1. In a large pot over medium-high heat, warm the olive oil. When the oil is hot, add the chicken thighs and sear them until they’re golden brown on both sides, around 4-5 minutes per side. Once they’re all done, remove the chicken and set it aside.
2. In the same pot, add the diced onion and sauté until the onion is translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
3. To the pot, add the newly obtained rosemary, sage, fennel seeds, and red pepper flakes. Cook for 2 more minutes to let the herbs exude their smells.
4. Reinsert the chicken thighs into the pot. Ensure that the chicken broth is poured in and that the chicken is fully submerged. Slowly bring to a gentle boil.
5. Lower the heat to a gentle simmer, cover, and let it cook for about 30 minutes, or until it is cooked through and tender.
6. Take the chicken out of the pot and use two forks to tear it into pieces that are sized to fit in your mouth.
7. Return the shredded chicken to the pot with the cannellini beans, chickpeas, salt, and black pepper. Stir to combine.
8. For another 10-15 minutes, continue to simmer uncovered so that the melded together flavors can coalesce and the chili can thicken a tad.
9. Add the lemon juice and the fresh parsley. Then adjust the seasoning, if necessary, with more salt and pepper.
10. If desired, serve the chili hot with crusty bread on the side. Enjoy!
Equipment Needed
1. Large pot
2. Measuring spoons
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Tongs
7. Can opener
8. Forks (for shredding chicken)
9. Ladle (for serving)
FAQ
- What is the best way to prepare the chicken thighs?Remove any excess fat from the chicken thighs, and cut the thighs into pieces that are about the size of a bite. You want to do this step before cooking the chicken and in the right way, so the next reasons can come to fruition.
- Can I make this recipe in a slow cooker?Certainly! A slow cooker can be used for this recipe. First, though, the onions and garlic should be sautéed. Then, combine all ingredients in the slow cooker. Cook on low for 4-6 hours, or until the chicken is fully cooked.
- Is it possible to substitute dried herbs for fresh herbs?You can substitute dried herbs for fresh ones. Use one-third the amount of dried herbs as fresh, since herbs that are dried tend to be more flavorful and potent.
- What is the purpose of crushing the fennel seeds?Fennel seeds that are crushed release the essential oils contained within them and enhance their aromatic flavor. This is integral to the porchetta profile of the dish.
- How can I make this chili spicier?To boost the spiciness, boost the red pepper flakes or add a jalapeño or serrano pepper, finely chopped.
- Can I use a different type of beans?Indeed, you have the option to use other legumes, like great northern or navy beans, which would provide a different texture and flavor.
- What pairs well with this chili?Crusty bread makes a wonderful partner for this meal, but if you’re in the market for a lighter option, a side salad fits the bill nicely. Finish with a flourish: parmesan cheese adds a beautiful bit of flavor.
Substitutions and Variations
Boneless, skinless chicken breasts can be substituted for chicken thighs.
You can replace avocado oil with olive oil or canola oil.
Dried rosemary, 1 teaspoon, may be used in place of fresh rosemary.
Dried sage can be used as a substitute for fresh sage in the following amounts: 1 teaspoon dried sage for each tablespoon of fresh sage.
Great Northern beans can be used in the place of Cannellini beans.
Pro Tips
1. Fennel Seeds Preparation: To toast the fennel seeds, heat a small dry skillet over medium heat. Add the seeds and toast them for about 2-3 minutes, or until they are fragrant and slightly darker in color. Crush them using a mortar and pestle or the back of a spoon to release their essential oils, enhancing their flavor in the dish.
2. Herb Enhancement: For maximum flavor, add half of the fresh rosemary and sage to the pot initially and reserve the other half to mix in just before serving. This preserves some of the vibrant, fresh herb flavor.
3. Bean Texture Tip: To create a creamier texture in the chili, mash a portion of the cannellini beans and chickpeas before adding them to the pot. This will thicken the broth and add a rich dimension to the dish.
4. Lemon Juice Timing: Add the lemon juice right before serving. This helps to brighten the flavors of the dish and prevent the acidity from becoming too muted during cooking.
5. Resting the Broth: After you finish cooking, let the chili rest covered for about 10 minutes off the heat before serving. This allows the flavors to meld further and the chicken to absorb some of the broth, enhancing the overall taste.
White Chicken Porchetta Chili Recipe
My favorite White Chicken Porchetta Chili Recipe
Equipment Needed:
1. Large pot
2. Measuring spoons
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Tongs
7. Can opener
8. Forks (for shredding chicken)
9. Ladle (for serving)
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fennel seeds, toasted and crushed
- 1 teaspoon red pepper flakes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Crusty bread, for serving (optional)
Instructions:
1. In a large pot over medium-high heat, warm the olive oil. When the oil is hot, add the chicken thighs and sear them until they’re golden brown on both sides, around 4-5 minutes per side. Once they’re all done, remove the chicken and set it aside.
2. In the same pot, add the diced onion and sauté until the onion is translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
3. To the pot, add the newly obtained rosemary, sage, fennel seeds, and red pepper flakes. Cook for 2 more minutes to let the herbs exude their smells.
4. Reinsert the chicken thighs into the pot. Ensure that the chicken broth is poured in and that the chicken is fully submerged. Slowly bring to a gentle boil.
5. Lower the heat to a gentle simmer, cover, and let it cook for about 30 minutes, or until it is cooked through and tender.
6. Take the chicken out of the pot and use two forks to tear it into pieces that are sized to fit in your mouth.
7. Return the shredded chicken to the pot with the cannellini beans, chickpeas, salt, and black pepper. Stir to combine.
8. For another 10-15 minutes, continue to simmer uncovered so that the melded together flavors can coalesce and the chili can thicken a tad.
9. Add the lemon juice and the fresh parsley. Then adjust the seasoning, if necessary, with more salt and pepper.
10. If desired, serve the chili hot with crusty bread on the side. Enjoy!
