Crispy-Skinned Chicken with Quick White Bean & Herb Braise
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 2 canswhite beans (15-ounce, drained and rinsed)
- 1 cupchicken broth
- 1lemon
- 4 sprigsfresh thyme
- ¼ cupfresh parsley
Prep
- 01
Mince 4 garlic cloves.
- 02
Juice 1 lemon.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook 2–3 minutes more. Transfer to a plate.
- 03
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the chicken broth, stirring to deglaze the pan.
- 04
Return the chicken to the skillet skin-side up. Add the drained white beans and thyme sprigs. Bring to a gentle simmer, then reduce heat to medium-low and cook for 12–15 minutes until the chicken is cooked through and juices run clear.
- 05
Remove from heat. Squeeze the lemon juice over the dish, scatter the chopped parsley on top, and taste for seasoning. Add more salt or pepper as needed.
- 06
Serve immediately, spooning the broth and beans around the chicken.
Spice Tips
For warmth, add a pinch of red pepper flakes or cayenne to the skillet when you cook the garlic. A small splash of white wine or dry vermouth (about 1/4 cup) can replace some of the broth for extra brightness and depth.
Pair with crusty bread or soft polenta to soak up the broth. The recipe doubles easily for company.