Description
Enjoy a delightful meal with these Crispy Chicken Thighs Over Vinegar Beans. Juicy chicken thighs with crispy skin served over flavorful white beans cooked in vinegar, a perfect combination of textures and tastes.
Ingredients
Scale
Chicken Thighs:
- 6 bone-in, skin-on chicken thighs
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vinegar Beans:
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 (15-ounce) cans white beans (like cannellini or Great Northern), drained and rinsed
- 1/4 cup white wine vinegar or apple cider vinegar
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Season chicken thighs: Pat the chicken thighs dry and season with salt and pepper.
- Crisp the chicken: Cook chicken thighs skin-side down in a skillet until golden and crisp. Flip and cook briefly. Set aside.
- Sauté onions and spices: Cook onions, garlic, paprika, thyme, and red pepper flakes until fragrant.
- Add beans and liquids: Stir in beans, vinegar, and broth. Nestle chicken into beans.
- Bake: Transfer skillet to the oven and bake until chicken is cooked through.
- Finish and serve: Stir in butter, garnish with parsley, and serve hot.
Notes
- Enhance the dish with cream or crème fraîche for added richness.
- Pair with crusty bread or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with beans
- Calories: 510
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 140mg
