Description
This recipe features crispy oven-roasted chicken thighs served over a tangy and flavorful white bean stew with vinegar and mustard, perfect for a hearty and satisfying weeknight dinner.
Ingredients
Scale
Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vinegar Beans
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 (15-ounce) cans white beans, drained and rinsed
- 1/3 cup chicken broth
- 2 tablespoons red wine vinegar or sherry vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat and season: Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels, then season both sides generously with kosher salt and black pepper to enhance flavor and crispiness.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 8–10 minutes until the skin turns golden and crispy, creating a delicious crust.
- Roast the chicken: Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast for 15–20 minutes, or until the internal temperature reaches 165°F, ensuring fully cooked and juicy chicken.
- Prepare the beans: Remove the chicken from the skillet and set aside. Carefully pour off all but 1 tablespoon of the rendered chicken fat from the pan. Return the skillet to medium heat and add the diced onion. Sauté for 3–4 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant, which adds depth to the flavor of the beans.
- Simmer the beans: Add the drained white beans, chicken broth, red wine vinegar, Dijon mustard, and thyme to the skillet. Stir well to combine and allow the mixture to simmer for 5 minutes until warmed through and slightly thickened, creating a tangy and flavorful base.
- Combine and serve: Nestle the roasted chicken thighs back into the skillet over the beans. Spoon some of the bean mixture over each thigh, garnish with fresh parsley, and serve warm for a comforting meal.
Notes
- For extra richness, add a pat of butter to the beans just before serving.
- If you prefer boneless chicken thighs, reduce the oven roasting time by 5–7 minutes to prevent overcooking.
- Serve with crusty bread or a side of sautéed greens to complete the meal.
