Chicken Thighs with White Beans and Wilted Greens
User Reviews
3.7
Chicken Thighs with White Beans and Wilted Greens
Description
This recipe features chicken thighs cooked first by browning skin side down to render fat and develop a crisp texture, then finished in the oven for juiciness. The same pan is used to sauté onions, garlic, and fresh rosemary, building depth. Adding chicken stock or a mix of stock and white wine creates a simmering base into which canned white beans are introduced. The beans are partially smashed to thicken the sauce, lending a creamy consistency. Wilted greens like kale, watercress, and spinach are stirred in gradually to soften without overcooking. The final dish balances tender, flavorful chicken with a thickened bean sauce and lightly cooked greens, garnished with Parmesan for a subtle richness.
Serve this dish as a main course complemented by crusty bread to soak up the sauce or as a one-pot meal. The combination of protein, legumes, and vegetables offers a complete and satisfying plate.
Notes recommend options like adding crisp bacon or pancetta for extra flavor or substituting sausage for the chicken thighs. Using vegetable stock and omitting meat can make it vegetarian. It is also suitable served as a hearty side dish.
Ingredients
- 8 chicken thigh bone-in skin-on
- salt fresh cracked black pepper
- red chili flakes
- olive oil
- 1 medium onion peeled, halved, and thinly sliced
- 4 cloves garlic minced or thinly sliced
- 2 tsp rosemary minced fresh
- 2 cups chicken stock or 1 cup stock and 1 cup white wine
- 30 ounces White beans or cannellini beans drained and well rinsed, canned
- 1 bunch kale stems removed and chopped
- 1 watercress stems trimmed, bunch
- 1 lb baby spinach
garnish
- Parmesan Cheese shavings
Instructions
- Set oven to 375F
- Season both sides of the chicken with salt, pepper, and red pepper flakes, to taste.
- Lightly coat the bottom of a large braising casserole or Dutch oven with olive oil and heat over medium high heat until the oil is quite hot, but not smoking. Brown the chicken, skin side down and in batches, for 3 minutes, then flip and cook for another minute. Remove to a baking sheet and finish baking in the oven, about 12-15 minutes, or until a thermometer reads 155F (it will rise to 165F while it rests. When done, cover loosely with foil.
- Meanwhile, saute the garlic, onion, and rosemary in the same pan the chicken was browned in. Add more oil if necessary and saute for about 5-7 minutes, until soft and golden. Add the stock, or stock and wine, to the pan and bring up to a bubble. Add the beans, and let simmer for a few minutes.
- Add the greens to the pan, a few handfuls at a time, stirring to wilt them.
- Smash some of the beans to thicken the sauce, and taste to adjust the salt, pepper, or red chili flakes. Add more fresh rosemary if you like.
- Nestle the chicken thighs back into the pan, and heat through.
- Serve topped with shavings of Parmesan.
Notes
- For extra flavor, add crisp bacon or pancetta by sautéing it before cooking the garlic and onions, then reintroduce it with the chicken.
- Sausage can replace chicken thighs if preferred for a different protein.
- To make this dish vegetarian, omit meat and use vegetable stock or wine in place of chicken stock.
- This preparation can also be served as a flavorful side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 39g | 13% |
| Protein | 47g | 94% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 191mg | 64% |
| Sodium | 342mg | 14% |
| Potassium | 1655mg | 35% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 9412IU | 188% |
| Vitamin C | 44mg | 49% |
| Calcium | 259mg | 26% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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