Tender chicken thighs nestled with creamy white beans and sun-dried tomatoes in one skillet. This rustic Tuscan-inspired dish brings comfort food elegance to your dinner table with minimal cleanup.
Recipe Details
Ingredients
- 6 pieces (bone-in, skin-on) chicken thighs
- 2 cans (400g each) cannellini beans, drained and rinsed
- 80ml sun-dried tomatoes in oil, chopped
- 250ml chicken stock
- 150g baby spinach
Instructions
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Season 6 pieces (bone-in, skin-on) chicken thighs generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil.
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Sear chicken thighs skin-side down for 6-7 minutes until golden brown and crispy. Flip and sear for 3 minutes more. Remove and set aside.
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In the same skillet, add 80ml sun-dried tomatoes in oil and cook for 1 minute in the rendered chicken fat until fragrant.
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Add 2 cans (400g each) cannellini beans and 250ml chicken stock. Nestle chicken thighs back into the skillet, skin-side up.
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Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until chicken reaches 75°C (165°F) internal temperature.
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Remove lid, add 150g baby spinach, and stir gently until wilted. Taste and adjust seasoning before serving.
Tips
Bean Preparation: Rinse canned beans well to remove excess sodium. For creamier texture, mash about 1/4 of the beans with a fork.
Sun-Dried Tomato Oil: Use the oil from the sun-dried tomatoes for extra flavor when searing the chicken.
Make It Dairy: Add a splash of heavy cream at the end for extra richness, or finish with grated Parmesan cheese.
Oven Option: After adding beans and stock, transfer to a 190°C (375°F) oven for 20-25 minutes instead of stovetop simmering.
Serving Suggestions: Serve with crusty bread to soak up the delicious pan juices, or over polenta for a heartier meal.
Storage: Keeps for 3 days refrigerated. Reheat gently, adding a splash of stock if needed to loosen the sauce.