Braised Chicken Thighs with Barbecued White Beans and Scallions
From Tanya Hollands’ California Soul: Recipes from a Culinary Journey West by Tanya Holland
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland. Photographs copyright © 2022 by Aubrie Pick
Braised Chicken Thighs with Barbecued White Beans and Scallions
- Total Time: 1 hour 30 minutes
- Yield: 4 to 6 servings 1x
Description
Flavor fans know that chicken thighs are the tastiest part of the bird. Braising allows this succulent meat to break down, so it literally falls off the bone! Piling this juicy chicken atop a bowl of smoky white beans means you won’t miss a bit of flavor. Serve this on a chilly fall night with a glass of pinot noir and some soothing jazz, and you’ll have yourself a whole vibe. If you’re short on time, you can substitute 1 cup of store-bought barbecue sauce thinned with ½ cup of chicken broth.
Ingredients
Barbecue Sauce:
- 1/2 cup chicken broth, vegetable stock, or beer
- 1 cup diced or crushed tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar 1 tablespoon dark molasses (optional)
- 1 tablespoon coarse-grain or brown mustard
- 4 to 6 bone-in, skin-on chicken thighs
- Salt and freshly ground pepper
- 6 slices bacon
- 2 tablespoons neutral oil, such as avocado or grapeseed
- 1 small yellow onion, finely chopped
- 1 small bell pepper (green, red, or a mixture), stemmed, seeded, and finely chopped
- 1 stalk celery, finely chopped
- 2 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes or 1/2 jalapeño chile, minced
- 3 cups cooked white beans (from 1 heaping cup dried beans or two 15-ounce cans, drained and rinsed)
- 1/3 cup chicken broth, vegetable stock, or beer
- 2 or 3 scallions, thinly sliced Fresh Italian parsley, chopped
Instructions
Season the chicken all over with salt and pepper and set aside.
To make the barbecue sauce:
In a small saucepan, combine the chicken broth, tomatoes, tomato paste, vinegar, Worcestershire sauce, sugar, molasses if using, and mustard, and whisk to combine. Bring to a simmer over medium heat and cook until fragrant, about 2 minutes. Set aside.
In a 12-inch ovenproof skillet with a lid (cast-iron is great) over medium heat, fry the bacon until the fat renders and it is crisp. Transfer the bacon to a paper towel to drain, leaving the fat in the pan. Discard all but 2 tablespoons fat (or add oil so you have about 2 tablespoons in the pan). Increase the heat to medium-high. Add the chicken, skin-side down, and sear until well browned, about 5 minutes. Turn and brown the other side, about 3 minutes. Transfer the chicken to a plate.
Preheat the oven to 350°F.
Pour out all but 2 tablespoons of the fat from the pan. Reduce the heat to medium and add the onion, bell pepper, celery, and a pinch of salt. Cook, stirring, until the vegetables become tender, about 5 minutes. Add the garlic and red pepper flakes and stir to combine. Stir in the beans and reserved bacon. Set aside ½ cup of the barbecue sauce and add the rest to the bean mixture along with the chicken broth. Bring the mixture to a boil, lower the heat to medium-low, cover the pan, and let simmer, stirring occasionally, for 5 minutes.
Return the chicken to the pan, skin-side up. Cover the pan and transfer to the oven. Cook until the chicken is cooked through, about 30 minutes. Let sit for 5 minutes. Sprinkle with the scallions and parsley and serve, passing the reserved barbecue sauce alongside.
Notes
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland Photographs copyright © 2022 by Aubrie Pick
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Entree
