Description
Crispy Chicken Thighs Over Vinegar Beans is a flavorful dish where seared chicken thighs are paired with a tangy white wine vinegar and butter bean stew, creating a satisfying and savory meal. It’s a one-pan wonder that’s simple yet delicious! #CrispyChickenThighs #VinegarBeans #OnePanMeal #ChickenDinner #ComfortFood #EasyDinner #FlavorfulMeal
Ingredients
Units
Scale
- 6 bone-in chicken thighs or 3 legs, separated
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil (such as canola or grapeseed)
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, grated
- 1 red bird’s eye chile, split
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- Two 14-ounce cans butter beans, drained and rinsed
- 1 cup low-sodium chicken stock
- 1/2 cup large green olives
- Pinch of granulated sugar (optional)
- 1 lemon
Instructions
- Preheat the oven to 350°F.
- Pat the chicken dry with paper towels and season all over with salt and pepper. In a deep ovenproof skillet or Dutch oven, heat the oil over medium-high heat. Add the chicken, skin side down, and sear until the skin is crispy and golden, about 5 minutes. Flip and cook on the other side for about 3 minutes. Transfer the chicken to a plate and reserve the rendered chicken fat and oil.
- Reduce the heat to medium. Add the onion to the skillet and cook for about 3 minutes, stirring to prevent browning. Add the garlic and chili and cook for another minute. Increase the heat to high, add the white wine, and let it reduce for about 3 minutes.
- Add the white wine vinegar, butter beans, stock, olives, and sugar (if using). Use a vegetable peeler to remove the peel of the lemon in large strips, then add the peel to the skillet.
- Return the chicken to the skillet, skin side up, and transfer the skillet to the oven. Bake, uncovered, for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven, squeeze the lemon juice over the chicken, and serve immediately. Store leftovers in an airtight container for up to 4 days.
Notes
- For extra flavor, you can add a pinch of sugar to balance the acidity of the vinegar.
- Feel free to use chicken legs instead of thighs if preferred.
Nutrition
- Serving Size: 1 chicken thigh with beans
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 135mg