One-Pan Chicken Thighs with Brothy White Beans and Spinach
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Per serving
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- 1
Prep the chicken
Preheat the oven to 350F. Pat the chicken thighs dry with paper towels and season both sides well with salt and pepper. If using dried beans, soak overnight, simmer until almost tender, and drain; canned cannellini or butter beans can be drained and used straight from the can.
- 2
Sear the thighs
Heat the olive oil in a large oven-safe pan over medium heat. Add the chicken thighs skin side down and sear for about 8 minutes, until deeply browned. Flip and cook another 6 to 8 minutes, then transfer to a plate and tent with foil.
- 3
Build the base
Chop the onion and add it to the same pan with a pinch of salt. Cook about 10 minutes until soft. Mince the garlic, add it, and cook until golden. Stir in the tomato paste and cook 5 more minutes, adding a splash of water or stock if it starts to catch.
- 4
Deglaze and wilt
Pour in the wine, turn the heat to high, and scrape up the browned bits with a wooden spoon. Once the wine reduces by half, add the chicken stock and the spinach and cover. When the spinach wilts, about 2 minutes, uncover and lower the heat.
- 5
Add the beans
Stir in the drained beans, chopped fresh rosemary, and dried thyme until well combined. Season with salt and pepper to taste.
- 6
Roast and finish
Nestle the chicken thighs back into the beans along with any resting juices. Roast for 35 minutes, then broil the last 2 minutes to crisp the skin. Stir in the lemon zest, adjust seasoning, and loosen with a little extra stock if you want it brothier. Serve with crusty bread and a drizzle of olive oil.
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One-Pan Chicken Thighs with Brothy White Beans and Spinach
Created by: WholeFoodWendy
Ingredients
- 8 bone-in chicken thighs
- salt and pepper, to taste
- 1/2 cup extra virgin olive oil
- 1 yellow onion
- 12 garlic cloves
- 3 tbsp tomato paste
- 1 cup dry white wine
- 60 oz cannellini beans
- 12 oz baby spinach
- 1 tbsp fresh rosemary
- 1 tsp dried thyme
- 2 1/2 cup chicken stock
- 2 tsp lemon zest
Instructions
- Prep the chickenPreheat the oven to 350F. Pat the chicken thighs dry with paper towels and season both sides well with salt and pepper. If using dried beans, soak overnight, simmer until almost tender, and drain; canned cannellini or butter beans can be drained and used straight from the can.
- Sear the thighsHeat the olive oil in a large oven-safe pan over medium heat. Add the chicken thighs skin side down and sear for about 8 minutes, until deeply browned. Flip and cook another 6 to 8 minutes, then transfer to a plate and tent with foil.
- Build the baseChop the onion and add it to the same pan with a pinch of salt. Cook about 10 minutes until soft. Mince the garlic, add it, and cook until golden. Stir in the tomato paste and cook 5 more minutes, adding a splash of water or stock if it starts to catch.
- Deglaze and wiltPour in the wine, turn the heat to high, and scrape up the browned bits with a wooden spoon. Once the wine reduces by half, add the chicken stock and the spinach and cover. When the spinach wilts, about 2 minutes, uncover and lower the heat.
- Add the beansStir in the drained beans, chopped fresh rosemary, and dried thyme until well combined. Season with salt and pepper to taste.
- Roast and finishNestle the chicken thighs back into the beans along with any resting juices. Roast for 35 minutes, then broil the last 2 minutes to crisp the skin. Stir in the lemon zest, adjust seasoning, and loosen with a little extra stock if you want it brothier. Serve with crusty bread and a drizzle of olive oil.