Tuscan Rosemary Braised Great Northern Beans with Crispy Chicken Thighs
Prep Time:
Cook Time:
Serves: 4
Ingredients
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4 bone-in skin-on chicken thighs (about 1 pound)
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kosher salt and fresh ground pepper
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4 tablespoons good olive oil, divided, plus more for drizzling
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2 cans or pouches (15.5 ounces each) organic Green Valley Great Northern Beans, drained and rinsed
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½ medium onion, chopped (about ½ cup)
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6 garlic cloves, halved or quartered if large
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1 ½ cups low-sodium chicken broth
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3 sprigs fresh rosemary or ¾ teaspoon dried rosemary
Steps
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For the chicken: Preheat the oven to 350°F.
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Generously season chicken thighs on both sides with salt and pepper.
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Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet, over high heat until very hot.
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Reduce the heat to medium-high and add chicken thighs, skin side down, and sear until deeply golden brown and crispy, 4–5 minutes.
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Turn and brown the other side, about 3 minutes.
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Transfer chicken to the preheated oven and bake until cooked through, about 5–10 minutes.
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For the rosemary braised beans: Meanwhile, in a shallow saucepan over medium high, heat 1 Tablespoon of the olive oil until hot.
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Sauté the onion until soft and translucent, about 4–5 minutes.
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Add the garlic and rosemary and cook until fragrant, about 1 minute.
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Add the chicken broth, drained beans and remaining 2 tablespoons olive oil.
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Allow to simmer, partially covered, over medium-low heat, stirring occasionally, for 15 minutes.
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Once the liquid has reduced and is thick enough to coat a spoon, taste and adjust the seasoning if needed. If using fresh rosemary, discard the sprigs.
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To serve, drizzle the beans with a little olive oil and garnish with a sprig of fresh rosemary.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.