Chicken Thighs with Braised White Beans

    • Prep Time
    • 24 hrs
    • Cook Time
    • 25 mins
    • Yield
    • 8 thighs
    • Difficulty Level

This is a recipe for chicken thighs with braised white beans. The beans are braised until they reach creamy tenderness, and are served under juicy chicken thighs with crispy skin.

This is a great meal to serve for dinner. It’s satisfying and packed with flavor. I marinate the chicken thighs overnight in a citrus brine. Dinner comes together in 40 minutes and I’m sure everyone at your table will be fans. The braised beans are a terrific change from the usual starchy sides. Beans are packed with lots of protein, leaving you satisfied and making this a power meal. Enjoy!

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Ingredients

  • 8 chicken thighs
  • 1 tbsp sugar
  • 2 tbsp plus 2 tsp salt
  • 1 tbsp whole peppercorns
  • 1 lemon, juiced, zested and quartered
  • 1 orange, juiced and quartered
  • 2 tsp pepper
  • 5 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 3, 15 oz cans cannellini beans, drained
  • 1 cup white wine
  • 3 cups chicken stock
  • parsley, chopped, for garnish

Instructions

  • 1. Put the chicken thighs into a container. Add 3 cups of water, or enough to cover all the chicken. Mix in sugar, 2 tbsp salt, peppercorns, lemon juice, lemon quarters, orange juice, and orange quarters. Marinate overnight.
  • 2. After the chicken has marinated, remove from the brine and pat thighs dry with paper towels. Season marinated chicken thighs with salt and pepper.
  • 3. Meanwhile, heat a Dutch oven and coat the bottom with 2 tbsp olive oil. When hot, add onion, thyme and bay leaves. When lightly browned, add the beans. Cook for 4 minutes, then deglaze the pan with the wine.
  • 4. Continue cooking for another 3-4 minutes, then add the stock. Bring to a boil then reduce to a simmer. Season with salt and pepper and cook for 40 minutes, stirring occasionally.
  • 5. Meanwhile, in a heavy bottom, ovenproof skillet, heat remaining olive oil. When hot, add the chicken thighs skin side down, in batches. Do not overcrowd the pan, you don’t want steamed chicken.
  • 6. Cook the chicken for 5-8 minutes, or until the skin is crispy and browned, not burnt. Flip thighs and cook an additional 5-8 minutes. Remove thighs and repeat until all thighs have been browned.
  • 7. Preheat the oven to 350 degrees Fahrenheit. Return the chicken thighs to the skillet and bake for 20 minutes, or until cooked through.
  • 8. Serve chicken with braised beans. Garnish with chopped parsley and fresh lemon zest. Enjoy!

Instructions

  • 1. Put the chicken thighs into a container. Add 3 cups of water, or enough to cover all the chicken. Mix in sugar, 2 tbsp salt, peppercorns, lemon juice, lemon quarters, orange juice, and orange quarters. Marinate overnight.
  • 2. After the chicken has marinated, remove from the brine and pat thighs dry with paper towels. Season marinated chicken thighs with salt and pepper.
  • 3. Meanwhile, heat a Dutch oven and coat the bottom with 2 tbsp olive oil. When hot, add onion, thyme and bay leaves. When lightly browned, add the beans. Cook for 4 minutes, then deglaze the pan with the wine.
  • 4. Continue cooking for another 3-4 minutes, then add the stock. Bring to a boil then reduce to a simmer. Season with salt and pepper and cook for 40 minutes, stirring occasionally.
  • 5. Meanwhile, in a heavy bottom, ovenproof skillet, heat remaining olive oil. When hot, add the chicken thighs skin side down, in batches. Do not overcrowd the pan, you don’t want steamed chicken.
  • 6. Cook the chicken for 5-8 minutes, or until the skin is crispy and browned, not burnt. Flip thighs and cook an additional 5-8 minutes. Remove thighs and repeat until all thighs have been browned.
  • 7. Preheat the oven to 350 degrees Fahrenheit. Return the chicken thighs to the skillet and bake for 20 minutes, or until cooked through.
  • 8. Serve chicken with braised beans. Garnish with chopped parsley and fresh lemon zest. Enjoy!

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