Description
Enjoy a delightful meal with these crispy chicken thighs served over flavorful vinegar beans. This one-pan dish is a perfect balance of textures and tastes, making it a satisfying dinner option.
Ingredients
Scale
For the Chicken Thighs:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Vinegar Beans:
- 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)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the Chicken: Pat the chicken thighs dry, season with salt and pepper, and sear in a skillet until golden and crispy. Remove and set aside.
- Prepare the Beans: Sauté onion, garlic, spices, and tomato paste. Add beans, vinegar, broth, and thyme. Nestle the chicken back in the skillet.
- Bake: Transfer the skillet to the oven and bake for 25–30 minutes until chicken is cooked through and beans are tender.
- Serve: Garnish with parsley before serving.
Notes
- You can use navy or great northern beans instead of cannellini.
- For a creamier dish, mash some beans into the broth before baking.
- Serve with crusty bread or a green salad.
Nutrition
- Serving Size: 1 chicken thigh with beans
- Calories: 510
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 135mg
