Description
This recipe features crispy oven-baked chicken thighs served over flavorful vinegar-infused cannellini beans. The chicken is first seared to achieve a golden, crispy skin before being baked alongside tender beans simmered with garlic, smoked paprika, and apple cider vinegar for a tangy, comforting one-pan meal perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken Thighs
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Beans and Sauce
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- â…“ cup apple cider vinegar
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
To Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F. Pat the chicken thighs dry thoroughly with paper towels to ensure crispiness. Season both sides with kosher salt and freshly ground black pepper.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear without moving them for 5 to 7 minutes until the skin is deeply golden and crispy. Flip the chicken and cook the other side for 2 to 3 minutes. Remove chicken to a plate.
- Sauté Aromatics: Pour off excess fat from the skillet, leaving about 1 tablespoon. Reduce heat to medium. Add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic, smoked paprika, red pepper flakes, and tomato paste. Cook for 1 to 2 minutes until fragrant.
- Add Beans and Simmer: Add drained and rinsed cannellini beans to the skillet along with apple cider vinegar, chicken broth, and fresh thyme leaves. Stir everything to combine and bring the mixture to a simmer over medium heat.
- Bake: Nestle the seared chicken thighs back into the skillet on top of the beans, skin-side up. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the beans are tender and flavorful.
- Garnish and Serve: Remove skillet from oven and sprinkle chopped fresh parsley on top. Serve the crispy chicken thighs over the tangy vinegar beans, paired with crusty bread or a green salad if desired.
Notes
- You can substitute other white beans such as navy or great northern beans for cannellini beans.
- For a creamier texture, mash some of the beans into the broth before baking.
- This dish pairs well with crusty bread or a simple green salad to round out the meal.
