Description

This recipe features crispy oven-baked chicken thighs served over a flavorful bed of tangy vinegar-infused white beans. The chicken is seasoned and seared to perfect crispiness before being finished in the oven with beans cooked in a savory broth and white wine vinegar mixture. The dish is garnished with fresh parsley for a pop of color and freshness, making it a hearty and satisfying meal perfect for dinner.

Ingredients

Chicken

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
Salt and pepper, to taste
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme

Beans and Sauce

2 cups canned white beans, drained and rinsed
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1 tbsp butter (optional, for richness)

Garnish

1 tbsp fresh parsley, chopped

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and beans.
Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, garlic powder, and dried thyme for a flavorful crust.
Sear Chicken: In a large oven-safe skillet over medium-high heat, heat olive oil. Place chicken skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. Remove chicken and set aside.
Sauté Aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Deglaze and Simmer: Add chicken broth, white wine vinegar, and Dijon mustard to the skillet, stirring to combine while scraping up browned bits from the bottom. Bring to a simmer.
Add Beans and Return Chicken: Stir in white beans. Nestle the chicken thighs back into the skillet, skin-side up, over the beans. Transfer skillet to the oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (75°C) and beans are tender.
Finish and Garnish: Remove skillet from oven. Stir in butter if using for extra richness. Garnish with fresh parsley. Serve hot.

Notes

For extra crispy skin, ensure the chicken thighs are patted very dry before seasoning and searing.
If you do not have an oven-safe skillet, sear chicken in a regular pan and transfer to a baking dish for the oven step.
Adjust vinegar quantity according to your taste preference for acidity.
Use low-sodium chicken broth to better control salt levels.
Butter is optional but adds richness and a silky texture to the beans.