Description
This recipe features crispy, golden-brown chicken thighs served over a flavorful, tangy white bean stew made with red wine vinegar, garlic, and tomato paste. Easy to prepare on the stovetop, it combines hearty protein with a zesty, savory bean mixture, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Beans and Sauce
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 cans (15 oz each) white beans, drained and rinsed
- 1/2 cup low-sodium chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper to ensure the meat is well-flavored from inside out.
- Cook chicken skin-side down: Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down without moving them. Cook for 10 to 12 minutes until the skin is deeply golden and crispy.
- Flip and finish cooking chicken: Turn the chicken thighs over and cook for an additional 5 to 7 minutes until completely cooked through. Remove from the pan and set aside to rest.
- Sauté aromatics: Reduce heat to medium-low. Add the diced onion to the same pan and sauté until softened and translucent, about 4 minutes. Stir in minced garlic and crushed red pepper flakes and cook for 1 minute until fragrant.
- Add tomato paste and deglaze: Stir in tomato paste and cook while stirring until it darkens slightly, about 2 minutes. Pour in red wine vinegar to deglaze the pan, scraping up browned bits from the bottom.
- Add beans and broth: Stir in the sugar, white beans, and chicken broth. Let the mixture simmer gently for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld.
- Adjust seasoning: Taste the bean mixture and add more salt or pepper as needed for balance.
- Return chicken to pan: Nestle the cooked chicken thighs back into the beans and spoon some bean mixture over the chicken. Cook for 2 to 3 more minutes to reheat and combine flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving hot with optional crusty bread to soak up the sauce.
Notes
- For extra depth, add a splash of balsamic vinegar or a few sprigs of fresh thyme to the bean mixture while simmering.
- Serve with crusty bread to soak up the delicious bean sauce.
- Make sure to pat the chicken dry for extra crispy skin.
- You can use cannellini or great northern beans interchangeably.
Nutrition
- Serving Size: 1 chicken thigh with beans
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg
