Braised Chicken Thighs with White Beans and Tomatoes
In short: Bone-in chicken thighs braised with white beans, tomatoes, garlic and rosemary until the sauce turns thick and the meat falls off the bone. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Braising bone-in thighs in tomatoes with creamy white beans produces a meal that tastes as if it took all afternoon, though it takes about an hour. The chicken skin browns first, the beans thicken the sauce as they cook, and rosemary and garlic perfume everything. Serve it in wide bowls with crusty bread, or over rice. It also tastes better the next day, so it is a good candidate for cooking ahead.
Instructions
- Heat the oven to 180°C (350°F). Pat the thighs dry and season with 1 teaspoon of the salt and the pepper.
- Heat the oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the thighs skin side down for 6 to 8 minutes until deep golden, then turn for 2 minutes. Move them to a plate and pour off all but 1 tablespoon of fat.
- Cook the onion and carrots in the pot for 6 minutes until softened. Add the garlic and tomato paste and stir for 1 minute.
- Add the tomatoes, beans, stock, rosemary, bay leaves and the remaining salt. Bring to a simmer.
- Nestle the chicken into the beans, skin side up, so the skin stays above the liquid.
- Cover and bake for 20 minutes. Uncover and bake for 20 to 25 minutes more, until the sauce is thick, the skin is crisp and the chicken is tender at 80°C (175°F) or above.
- Remove the rosemary and bay leaves, stir in the vinegar and serve scattered with parsley.
Tips
- Do not bury the chicken skin in the liquid. Keeping it above the sauce lets it stay crisp and brown in the oven.
- Use 200 g (1 cup) of dried white beans in place of the canned beans. Soak them overnight, drain, boil hard for 10 minutes, then simmer for about 45 minutes until tender before adding them in step 4.
Questions and answers
Can I make this braised chicken on the stove?
Yes. After adding the chicken, cover and simmer on low heat for 25 minutes, then uncover and simmer for 15 minutes more. The skin will be softer than from the oven.
Can I freeze braised chicken and beans?
Yes, for up to 3 months. Cool in portions and reheat gently with a splash of stock.
What can I serve with it?
Crusty bread, rice or mashed potatoes work well, with a bitter green salad on the side.
How long does it take to make Braised Chicken Thighs with White Beans and Tomatoes?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Braised Chicken Thighs with White Beans and Tomatoes?
About 560 kcal per serving, with 40 g of protein, 38 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 38 g |
| Fat | 28 g |
| Fiber | 10 g |
| Sugar | 8 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
