Creamy Garlic Chicken and White Beans
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 2 tablespoonsolive oil
- ·yellow onion
- ·garlic
- 1½ cupchicken broth
- 2 15 oz canscannellini beans
- ·fresh rosemary
- ½ cupheavy cream
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse two 15 oz cans cannellini beans.
Method
- 01
Pat the chicken thighs dry and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the chicken skin-side down for 5 minutes, then flip and brown the other side for 3 minutes. Transfer to a plate.
- 03
Pour off all but 1 tablespoon of the fat from the skillet. Add the diced onion and cook over medium heat for 3 minutes until softened. Add the minced garlic and cook for 1 minute more.
- 04
Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Add the drained beans and 2 sprigs fresh rosemary. Nestle the chicken back into the skillet.
- 05
Bring to a simmer, then reduce heat to medium-low. Partially cover and cook for 15 minutes until the chicken is cooked through.
- 06
Stir in the heavy cream and simmer uncovered for 2 minutes more. Taste and adjust salt and pepper. Remove rosemary sprigs before serving.
Spice Tips
For a subtle warmth, add 1/4 teaspoon smoked paprika with the beans. A pinch of red pepper flakes brings gentle heat. Fresh thyme or sage can replace rosemary for a different but equally comforting flavor.
Serve over crusty bread, egg noodles, or polenta to soak up the creamy sauce. Leftovers reheat beautifully on the stovetop.