A hearty, one-pan braised chicken dish combines bone-in, skin-on thighs with potatoes, zucchini, and white beans for a rich, flavorful meal. The recipe begins with seasoning and browning the chicken before sautéing onions and diced vegetables in the rendered fat, then deglazing with white wine or stock. Once simmered, the chicken returns to the pot for slow cooking, allowing the flavors to meld together. Fresh herbs, lemon, and mustard create a bright, tangy garnish to finish the dish.
Recipe here originally: https://www.triedandtruerecipe.com/braised-chicken-with-white-beans-and-zucchini/ 2 pounds bone-in, skin-on chicken thighs; about 5 to 6 thighs total 2 teaspoons kosher salt, see Note 1 1 teaspoon herbes de Provence ½ teaspoon black pepper 2 tablespoons extra virgin olive oil, divided; plus more if needed 1 yellow onion, peeled and diced ¾ pound gold potatoes, scrubbed and diced into 1-inch cubes ½ pound zucchini, gold or green, trimmed and diced ½ teaspoon herbes de Provence, plus more to taste 1 (15-ounce) can great northern beans, drained 1 cup dry white wine or chicken stock Kosher salt Black pepper For serving: ⅓ cup Italian parsley, trimmed and minced 1 tablespoon lemon juice 1 teaspoon whole-grain mustard 1 teaspoon Dijon mustard 1 teaspoon honey 2 tablespoons extra virgin olive oil Pinch of kosher salt Black pepper, to taste Prepare the chicken: Place the chicken thighs in a large bowl and season with 2 teaspoons kosher salt, 1 teaspoon herbes de Provence, and ½ teaspoon black pepper. Drizzle 1 tablespoon extra virgin olive oil on top and use your hands to massage the oil and spices into the chicken. You can cook the chicken immediately or refrigerate for up to 24 hours. Brown the chicken: Preheat the oven to 425ºF. Heat 1 tablespoon extra virgin olive oil in a wide, oven-proof pot over medium-high heat. Add the chicken, skin-side down, and cook in an even layer for 5 minutes or until the skin is golden brown and crispy. Flip and cook 1 minute. Transfer to a plate. Sauté the vegetables: Add the diced onion and potatoes and season with a pinch of salt. Sauté in the chicken fat for 5 minutes or until the onion softens. Add the zucchini, ½ teaspoon herbes de Provence, and the drained great northern beans. Season well with salt and pepper. Sauté for an additional 2 to 3 minutes. Pour in 1 cup white wine and bring to a boil. Reduce the heat to medium-low and simmer for 3 to 5 minutes. Turn off the heat. Braise the chicken: Place the chicken thighs on top of the beans and potatoes, skin-side up. Transfer to the oven for 30 to 40 minutes or until the chicken reaches 165ºF. Remove from the oven. Make the parsley vinaigrette: Gather the minced parsley, lemon juice, whole-grain mustard, Dijon mustard, honey, and extra virgin olive oil in a small bowl. Whisk until smooth. Taste and season with salt and pepper. To serve: Spoon half the vinaigrette on top of the chicken. Divide the chicken and white beans between plates and serve with the remaining vinaigrette on the side. Enjoy! Note 1: I use 1 teaspoon kosher salt per pound of chicken. If your chicken weighs a little less or a little more than 2 pounds, adjust the salt accordingly. submitted by /u/BushyEyes [link] [comments]
