My first attempt at recipe writing: Braised Chicken and White Beans!

Hey guys! A few nights ago I tried developing and writing my own recipe for the first time. I had a ton of fun with the creative process! I'm going to put the recipe here, I'm looking for feedback on my writing, especially formatting, and just to hear what you think of the recipe :) cheers!

Braised Chicken and White Beans Serves 2

• ½ lb. chicken thighs, bone-in and skin-on (roughly 2 pieces)
• 2 carrots, finely chopped
• ½ onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1 can cannellini (white) beans, with liquid
• ~1 cup chicken stock
• Pinch of red pepper flakes
• Pinch of dried oregano
• ~4 branches of thyme
• 1 tbs. butter
• Juice of ½ lemon

In a medium skillet, heat about 1½ tbs. of oil of your choice [I used canola but really any oil will work] on medium-high heat.

Place chicken thighs in skillet skin-side down and cook until brown, about 2 minutes. Flip the thighs and cook the other side until brown, about 2 more minutes.

Remove thighs and put aside, then drain all but ~1½ tbs. of fat from the pan.

Heat skillet to medium heat. Add carrots, onion, and celery, and cook, stirring frequently, until softened and slightly beginning to brown, about 6-8 minutes. Add garlic, red pepper flakes, oregano, and thyme and cook until garlic becomes fragrant, about 30 seconds.

Add cannellini beans and chicken stock and bring to a boil over high heat. When boiling, turn the heat to low and nestle chicken thighs in the sauce. Cover and cook for 20-25 minutes, until the chicken is cooked through, flipping the chicken halfway through.

When chicken is fully cooked, remove and set aside once again. Bring the skillet to high heat and boil until sauce begins to thicken. As you do this, with a fork or potato masher, mash about half of the beans to further thicken the mixture. When you have nearly reached desired thickness, remove the pan from the heat and stir in butter and lemon juice.

Serve ragout and chicken over some starch [I made a very herb-y couscous] and enjoy!

bon appetit