Chef Christine Anne Flynn shares recipe for crispy chicken thighs over vinegar beans l GMA

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: dried herbs

Dried herbs are often more affordable and have a longer shelf life.

Season and sear skin-side down 6 chicken thighs in a hot cast iron pan for about 3-4 minutes until golden brown.

Flip the chicken thighs and cook for another 2-3 minutes.

Transfer the seared chicken thighs to a paper towel-lined plate.

In the same pan, add 1 sliced onion, 2 cloves of grated garlic, and 1 red chili.

Add about 1 cup of dry white wine and let it reduce.

Pour in a healthy amount of vinegar, then add 2 cans of drained butter beans, 1/2 cup of olives, a pinch of sugar, and the zest of 1 lemon.

Add about 1 cup of broth or stock and bring the mixture back up to a simmer.

Return the chicken thighs to the pan and place the pan in a 350°F oven for 20-25 minutes until cooked through.

Once done, pull the pan out of the oven and juice the rest of the lemon on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens