Crispy Chicken Thighs with White Beans and Tomatoes | Blue Jean Chef

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor at a lower cost.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and can be used interchangeably.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes can be more affordable and still provide great flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly option for cooking.

Cook bacon in a pan until crispy and brown to render fat.

Add chicken thighs skin-side down to the pan with bacon fat and cook until browned, being patient to achieve crispy skin.

Sauté onions in the bacon fat until softened.

Add garlic and rosemary (or thyme) to the pan and cook briefly.

Deglaze the pan with white wine (or dry vermouth if white wine is unavailable).

Add calini beans along with their liquid to the pan.

Pour in chicken stock and stir to combine.

Return the browned chicken thighs to the pan and scatter cherry tomatoes over the top.

Transfer the pan to the oven to bake until the chicken is brown and crispy, and the beans are bubbling.

Remove the chicken from the pan and let it rest for a few minutes.

Stir in spinach to the pan to wilt it.

Serve the chicken on a bed of beans, tomatoes, and spinach, and scatter bacon on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens