Chicken in Tomato Broth with White Beans and Herbs
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (28 oz)crushed tomatoes
- 1 cupchicken broth
- 1 can (15 oz)cannellini beans
- 2 teaspoonfresh thyme
- 1bay leaf
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop fresh parsley for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if needed, sear the chicken skin-side down for 4–5 minutes until golden, then flip and sear the other side for 2–3 minutes. Transfer to a plate.
- 02
In the same pot, add the diced onion and sauté over medium heat for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Add 2 teaspoons fresh thyme and 1 bay leaf. Stir well.
- 04
Return the chicken thighs to the pot, nestling them into the broth. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.
- 05
Open the cannellini beans, rinse, and drain. Stir them into the pot. Continue simmering uncovered for 5–10 minutes more, until the chicken is cooked through (an instant-read thermometer inserted into the thickest part should read 165°F). Taste and adjust seasoning with salt and pepper.
- 06
Ladle into bowls, top with fresh chopped parsley, and serve with crusty bread to soak up the broth.
Spice Tips
For a deeper savory note, stir in 1 teaspoon balsamic vinegar at the end. For warmth, add a pinch of red pepper flakes when sautéing the onion. A splash of dry white wine (1/4 cup) added with the tomatoes adds brightness.
Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 3 days. To make ahead, cool completely and freeze for up to 2 months; thaw overnight in the fridge before reheating gently over medium-low heat.