Braised Chicken Thighs with Rosemary, White Beans, and Toasted Baguette
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Ingredients & Equipment
What we send
- 4 packetsunsalted butter
- 1yellow onion
- 2 clovesgarlic
- 115-ounce can white beans
- 4chicken thighs
- 1bay leaf
- 1/4 cupwhite wine
- 114.5-ounce can diced tomatoes
- 1kitchen twine
- 1/8 ouncerosemary
- 1/8 ouncethyme
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium high-sided ovenproof pan
- baking sheet
- Tree Nuts
Preheat oven to 425ºF. Set butter aside to soften at room temperature. Peel onion, halve, and thinly slice. Roughly chop garlic. Rinse thyme. Strip leaves from ½ rosemary sprig and 2 thyme sprigs and finely chop, discarding stems; save remaining whole sprigs for Step 3. Drain beans and rinse. Pat chicken dry with paper towel and season all over with chopped herbs, ½ teaspoon salt, and pepper as desired.
Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear without moving until skin begins to brown, 5 minutes. Flip and brown on opposite side, about 1 minute more (you're just getting a flavorful sear on the outside here—it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Reserve pan, off heat, for Step 4.
Make bouquet garni
While chicken sears, stack bay leaf, remaining thyme sprigs, and remaining rosemary sprigs in a bunch and wrap in cheesecloth. Tie kitchen twine around cheesecloth and secure with a knot to make bouquet garni.
Discard almost all excess fat from pan from chicken, leaving behind a thin layer and placing over medium heat. Add onion and garlic and cook, stirring, until onion is soft and translucent, about 5 minutes. Add wine and cook until liquid is slightly reduced, 2-3 minutes more. Meanwhile, slice baguette open horizontally, place cut-side up on a baking sheet, and spread with softened butter. Set aside.
Add diced tomatoes and their juices, beans, and bouquet garni to pan with aromatics and stir to combine. Season with ½ teaspoon salt and pepper. Increase heat to high and bring to a boil, then remove from heat. Return chicken to pan skin-side up, nestling partway into sauce to preserve skin. Transfer pan to oven and braise until chicken is cooked through and no longer pink, 20-22 minutes. (You've earned a 15-minute break!)
Toast baguette and plate
After about 15 minutes of chicken braising, transfer baguette to oven to toast until golden and warmed through. Remove and discard bouquet garni from pan with chicken. Enjoy braised chicken and white beans in roomy serving bowls with toasted baguette for dipping.