Brothy Herby White Beans & Chicken (GF / DF)
Brothy Herby White Beans & Chicken (GF / DF)
Ingredients
For the Main Dish
- 4 bone-in, skin-on chicken thighs
- 1/2 bunch kale, ribs removed and roughly chopped
- 2 cans cannellini beans, 28 ounce each; one can strained, one can with liquid
- 2 tablespoons fresh thyme, roughly chopped
- 1 lemon, cut in half
- 2 tablespoons olive oil
- as needed salt, to taste
- as needed pepper, to taste
For the Herb Sauce
- 1 bunch fresh parsley, leaves and tender stems only
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/4 teaspoon chili flakes
- 1 pinch salt
Instructions
- 1
Preheat your oven to 425°F (218°C).
⏱️ 15 min•🌡️ 425
- 2
To prepare the herb sauce, add the fresh parsley and peeled garlic cloves to a food processor. Pulse until the mixture is finely chopped.
⏱️ 3 min
- 3
Transfer the finely chopped parsley and garlic to a medium-sized bowl. Stir in 1/4 cup of olive oil, the juice of half a lemon, 1/4 teaspoon of chili flakes, and a pinch of salt. Mix well and set aside for later.
⏱️ 2 min
- 4
Add 2 tablespoons of olive oil to a Dutch oven or braiser and place over medium heat. Season the chicken thighs generously with salt and pepper on both sides.
⏱️ 2 min
- 5
Once the oil is hot, carefully add the seasoned chicken thighs to the pot, skin side down. Allow the chicken to cook undisturbed for about 7-8 minutes, or until the skin is golden brown and crispy.
⏱️ 8 min
- 6
Flip the chicken thighs and cook for an additional 1 minute on the bottom side. Remove the chicken from the pot and set it aside on a plate.
⏱️ 1 min
- 7
Add the roughly chopped kale to the same pot. Sauté for 1-2 minutes, stirring occasionally, until the kale begins to soften.
⏱️ 2 min
- 8
Add one can of strained cannellini beans and the second can of cannellini beans (with its liquid) to the pot with the kale. Season generously with salt.
⏱️ 1 min
- 9
Stir in half of the prepared herb sauce, the 2 tablespoons of fresh thyme, and the juice of the remaining half lemon. Mix everything together well.
⏱️ 1 min
- 10
Bring the beans to a gentle simmer. Once simmering, return the seared chicken thighs to the pot, nestling them into the beans.
⏱️ 2 min
- 11
Transfer the Dutch oven or braiser to the preheated oven (uncovered) and bake for 20 minutes, or until the chicken is cooked through and the beans are bubbly.
⏱️ 20 min•🌡️ 425
- 12
Carefully remove the pot from the oven. Serve the brothy herby white beans and chicken immediately, with the remaining herb sauce drizzled over each serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Herby White Beans & Chicken (GF / DF)
For the Main Dish
- 4 bone-in, skin-on chicken thighs
- 1/2 bunch kale, ribs removed and roughly chopped
- 2 cans cannellini beans, 28 ounce each; one can strained, one can with liquid
- 2 tablespoons fresh thyme, roughly chopped
- 1 lemon, cut in half
- 2 tablespoons olive oil
- as needed salt, to taste
- as needed pepper, to taste
For the Herb Sauce
- 1 bunch fresh parsley, leaves and tender stems only
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/4 teaspoon chili flakes
- 1 pinch salt
Instructions
- 1
Preheat your oven to 425°F (218°C).
⏱️ 15 min•🌡️ 425 - 2
To prepare the herb sauce, add the fresh parsley and peeled garlic cloves to a food processor. Pulse until the mixture is finely chopped.
⏱️ 3 min - 3
Transfer the finely chopped parsley and garlic to a medium-sized bowl. Stir in 1/4 cup of olive oil, the juice of half a lemon, 1/4 teaspoon of chili flakes, and a pinch of salt. Mix well and set aside for later.
⏱️ 2 min - 4
Add 2 tablespoons of olive oil to a Dutch oven or braiser and place over medium heat. Season the chicken thighs generously with salt and pepper on both sides.
⏱️ 2 min - 5
Once the oil is hot, carefully add the seasoned chicken thighs to the pot, skin side down. Allow the chicken to cook undisturbed for about 7-8 minutes, or until the skin is golden brown and crispy.
⏱️ 8 min - 6
Flip the chicken thighs and cook for an additional 1 minute on the bottom side. Remove the chicken from the pot and set it aside on a plate.
⏱️ 1 min - 7
Add the roughly chopped kale to the same pot. Sauté for 1-2 minutes, stirring occasionally, until the kale begins to soften.
⏱️ 2 min - 8
Add one can of strained cannellini beans and the second can of cannellini beans (with its liquid) to the pot with the kale. Season generously with salt.
⏱️ 1 min - 9
Stir in half of the prepared herb sauce, the 2 tablespoons of fresh thyme, and the juice of the remaining half lemon. Mix everything together well.
⏱️ 1 min - 10
Bring the beans to a gentle simmer. Once simmering, return the seared chicken thighs to the pot, nestling them into the beans.
⏱️ 2 min - 11
Transfer the Dutch oven or braiser to the preheated oven (uncovered) and bake for 20 minutes, or until the chicken is cooked through and the beans are bubbly.
⏱️ 20 min•🌡️ 425 - 12
Carefully remove the pot from the oven. Serve the brothy herby white beans and chicken immediately, with the remaining herb sauce drizzled over each serving.
⏱️ 1 min