Description
A hearty American main course featuring crispy, oven-roasted chicken thighs seasoned with smoked paprika, served over a tangy and flavorful vinegar-infused white bean stew. This dish combines crispy skin with tender, vinegary beans for a comforting and balanced meal perfect for any occasion.
Ingredients
Scale
Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
Vinegar Beans
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- ½ cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry thoroughly with paper towels. Season both sides with salt, black pepper, and smoked paprika to ensure even flavor.
- Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes until the skin turns golden brown and crispy. Flip the thighs and cook for an additional 2 minutes on the other side.
- Roast the Chicken: Transfer the skillet with the seared chicken thighs into the preheated oven. Roast for 15–20 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Prepare the Vinegar Beans: While the chicken roasts, heat 1 tablespoon olive oil in a separate pan over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in minced garlic, thyme, and crushed red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Simmer the Beans: Add the drained and rinsed white beans to the pan along with chicken broth, apple cider vinegar, and Dijon mustard. Stir well and let the mixture simmer for 5–7 minutes until thickened and flavorful. Season with salt and pepper to taste.
- Serve: Spoon the tangy vinegar beans onto serving plates or a large platter. Top with the crispy roasted chicken thighs. Garnish with fresh parsley if desired, and serve immediately for a delicious, comforting meal.
Notes
- For additional depth of flavor, add a splash of white wine to the vinegar beans during simmering.
- This dish pairs wonderfully with crusty artisan bread or a fresh green salad.
- For quicker preparation, boneless chicken thighs may be used; decrease roasting time by 5 minutes accordingly.
