One-Pot Chicken with Beans and Fresh Herbs

Umami in a pan

One-Pot Chicken with Beans and Fresh Herbs makes a savory and satisfying dinner. It takes no time or special skills to prep, is budget-friendly and can easily be tailored to your personal tastes.

I’m always looking for meals that are full of flavor, reasonably healthy and which don’t break the bank. Chicken thighs are the perfect solution. They are versatile, almost impossible to over-cook and are always available. And best of all, they lend themselves to one-pan meals. They are inexpensive enough to serve on a weeknight but can also be dressed up for company. Unless you are a vegetarian or vegan, you can’t go wrong. And unlike chicken breasts these days which are bred to be huge, chicken thighs are proportioned for healthy eating.

We have been growing fresh herbs on our terrace, but now that winter temperatures have hit, the pots have moved indoors. So I used my ready supply of fresh herbs for this dish. If you don’t grow your own, choose whatever looks good at the market. You could use dried herbs here as well, by halving the amount. But do buy fresh for this One-Pot Chicken with Beans and Fresh Herbs if it is an option.

All you need to complete the meal is a grain or some crusty bread. And while we enjoy drinking and cooking with wine, you could use chicken broth in its place here.

For other one-pan/one-pot chicken recipes check these out:

Roasted Chicken with Clementines and Arak

Harissa Chicken with Leeks, Potatoes and Yogurt

Chicken Thighs with Garlic and Olives and Kale Salad with Lemon Anchovy Dressing

Sheet-Pan Chicken with Chickpeas

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

2 Tablespoons unsalted butter

2 Tablespoons neutral oil such as Canola or grapeseed (You could use all oil if you prefer to not mix dairy and meat)

2.5 pounds of bone-in, skin on chicken thighs

14.5 ounce can of diced tomatoes in their own juices

15 ounce can of cannellini beans or Great Northern, drained and rinsed

Generous 1/4 chopped fresh herbs (I used rosemary and thyme, but you could use oregano, parsley or any combination)

2 small bay leaves

1 large shallot, peeled and thinly sliced

1 head of garlic, with cloves peeled and lightly smashed

1/2 cup dry white wine or chicken broth

kosher salt and fresh cracked black pepper, to taste

Directions

Heat your oven to 375 degrees F.

In a 12-inch deep skillet with a lid, heat the oil and butter (or all oil if using). Season your chicken thighs with salt and pepper to taste. If you are using kosher chickens, use less salt.

Place the thighs skin-side down in the pan and cook for 8 minutes without stirring. (I like to use a screen over the pan to cut down on splatter and mess.) This will turn the skin to a lovely brown. Turn off the heat and turn the chicken thighs so that the browned skin is now facing up.

Evenly scatter the remaining ingredients around the chicken and place the pan, uncovered in the heated oven. (Could this GET any easier?)

Cook for 1.25 hours. Now eat! If you want, you can garnish with a little additional fresh herbs, but it’s just for show.

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