This Tuscan Chicken and Beans recipe is a hearty, comforting dish that brings the rustic flavors of Italy to your table. Tender chicken thighs are seared to golden perfection, then simmered with white beans, garlic, tomatoes, and earthy herbs like rosemary and thyme. The slow-cooked beans absorb the rich flavors of the chicken and aromatics, resulting in a deeply satisfying meal. Finished with a drizzle of olive oil and a sprinkle of fresh parsley, this dish pairs beautifully with crusty bread or a light salad, perfect for a cozy dinner.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place chicken in the pan, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove chicken from the pan and set aside.
- Cook the aromatics: In the same pan, add diced onions and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
- Simmer the stew: Stir in the diced tomatoes, white beans, rosemary, thyme, and chicken broth. Bring to a simmer, then nestle the chicken thighs back into the pan, skin-side up. Cover and cook over low heat for 25-30 minutes, until the chicken is cooked through and tender.
- Finish and serve: Taste and adjust seasoning with salt and pepper. Garnish with freshly chopped parsley and drizzle with olive oil before serving.
Enjoy your Tuscan Chicken and Beans with a side of crusty bread or a light salad!
