Description
A savory dish featuring crispy chicken thighs served over a bed of tangy, flavorful vinegar beans.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon white vinegar
- 1/2 cup chicken broth
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Season the chicken thighs with salt, pepper, and thyme.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy.
- Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, prepare the vinegar beans: In a separate pan, sauté garlic in olive oil over medium heat until fragrant, about 1 minute.
- Add the white beans, chicken broth, and vinegar to the pan. Stir well and bring to a simmer. Cook for 5-7 minutes until the beans are heated through and slightly reduced.
- Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
- Serve the crispy chicken thighs on top of the vinegar beans and garnish with chopped parsley.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the vinegar beans for a little heat.
- If you prefer boneless chicken thighs, they will cook faster, so adjust the cooking time accordingly.
- For a richer sauce, you can add a splash of heavy cream to the vinegar beans while simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg