Crispy Braised Chicken Thighs with White Beans
Tender braised chicken thighs served over a hearty bed of seasoned white beans and greens. Searing the chicken first and braising it uncovered keeps the skin remarkably crispy while simmering in flavorful broth.
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🍳 Cooking Flow
Season and sear chicken thighs skin-side down until deep golden and crispy. → Sauté mirepoix vegetables, then add white beans, greens, and broth. → Nestle chicken thighs skin-side up on top of the bean mixture. → Braise uncovered in the oven until chicken is tender and skin is ultra-crisp.
Cooking Steps
Brief Cooking Order
Season and sear chicken thighs skin-side down until deep golden and crispy. → Sauté mirepoix vegetables, then add white beans, greens, and broth. → Nestle chicken thighs skin-side up on top of the bean mixture. → Braise uncovered in the oven until chicken is tender and skin is ultra-crisp.
Introduction
Tender braised chicken thighs served over a hearty bed of seasoned white beans and greens. Searing the chicken first and braising it uncovered keeps the skin remarkably crispy while simmering in flavorful broth.
Step 1
Season chicken thighs generously with salt on both sides.
Step 2
Heat olive oil in a braiser or large wide skillet over medium-high heat.
Step 3
Add chicken thighs skin-side down and sear until the skin is deep golden brown and crisp, then flip briefly to brown the other side.
Step 4
Remove chicken temporarily and sauté the diced mirepoix vegetables in the rendered fat until softened.
Step 5
Stir in the canned white beans, greens, and enough chicken broth to form a braising base.
Ingredients List
Important Notes
Always braise uncovered to allow heat circulation to keep the chicken skin crackling crisp.
Ensure the liquid level only reaches halfway up the thighs so the skin is never submerged.
A wide, shallow braiser with oven-safe handles is ideal for searing and oven braising in one pan.
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