One-Pan Chicken Thighs and Brothy Beans
Chicken thighs and brothy beans with spinach is a one-pan dinner that's loaded with flavor and couldn't be easier to make!
Servings: 6
Ingredients
- 1 pound dried gigantes or butter beans soaked overnight or 4 15-ounce cans
- 8 chicken thighs trimmed of overhanging fat
- salt and pepper to taste
- 1/2 cup extra virgin olive oil
- 1 large onion chopped
- 12 cloves garlic chopped
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3/4 pound baby spinach
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon dried thyme
- 2 1/2 cups low-sodium chicken stock
- 2 teaspoons lemon zest
Instructions
- Place the presoaked beans in a large pot and fill with water. Bring the beans to a boil then lower the heat to a moderate simmer. Once the beans are almost tender, drain in a colander and set aside. Note: Skip this step if using canned beans.
- Preheat oven to 350°F. Pat the chicken thighs dry with paper towels then season with salt and pepper on both sides.
- Heat a large pan to medium heat with the olive oil. Add the chicken thighs skin side down and sear for 8 minute or until well browned. Turn the thighs over and cook for another 6-8 minutes. Place the cooked thighs on a plate and tent with foil.
- Add the onions to the pan along with a pinch of salt. Cook until soft (about 10 minutes) then add the garlic and cook until golden. Add the tomato paste and cook for another 5 minutes while stirring. If the paste starts to burn, add a splash of water or stock.
- Add the wine and turn the heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge the brown bits. Once the wine reduces by half, add the chicken stock and the spinach to the pan and cover. Once the spinach wilts (about 2 minutes) uncover the pot and turn the heat to low. Add the beans, rosemary, and thyme, and mix well to combine. Season with salt and pepper.
- Nestle the chicken thighs into the beans and pour any juices into the pan as well. Place into the oven to bake for 35 minutes. Broil for the last 2 minutes to crisp up the skin.
- Remove from the oven and mix in the lemon zest. Taste test and make final adjusmtents to salt and pepper. Serve with crusty bread along with a drizzle of extra virgin olive oil. Enjoy!
Notes
- Beans. Gigantic beans, butter beans, cannellini, or great northern all work well for this dish. Dried beans should be soaked overnight and then cooked until almost tender before using. 4 15-ounce cans of beans can be subbed for 1 pound of dried beans.
- Herbs. Use different herbs if you like. Fresh basil, oregano, and parsley all work well.
- Leftovers. Chicken thighs with beans and spinach can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 541kcal | Carbohydrates: 32.9g | Protein: 36g | Fat: 30g | Saturated Fat: 6.6g | Cholesterol: 127mg | Sodium: 388mg | Fiber: 10.1g | Sugar: 7.4g | Calcium: 98mg | Iron: 6mg
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