Description
This comforting dish combines crispy chicken thighs with tender butter beans, brightened by white wine vinegar, olives, and lemon. It’s a perfect blend of savory and tangy flavors, served over a hearty bean base.
Ingredients
Scale
- 6 bone-in chicken thighs or 3 chicken legs, separated
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil (canola or grapeseed)
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, grated
- 1 red bird’s eye chile, split
- ½ cup dry white wine
- 2 tablespoons white wine vinegar
- Two 14-ounce cans butter beans, drained and rinsed
- 1 cup low-sodium chicken stock
- ½ cup large green olives
- Pinch of granulated sugar (optional)
- 1 lemon
Instructions
- Preheat the oven to 350°F.
- Pat the chicken dry and season with salt and pepper.
- Heat oil in an ovenproof skillet over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Flip and cook for 3 more minutes.
- Transfer chicken to a plate. Reserve all but 2 tbsp of the rendered fat.
- Reduce heat to medium. Add onion and cook for 3 minutes. Add garlic and chile; cook 1 more minute.
- Increase heat to high, add white wine, and reduce for 3 minutes.
- Add vinegar, butter beans, chicken stock, olives, and sugar (if using). Add lemon peel strips.
- Return chicken to skillet, skin side up. Bake uncovered for 20–25 minutes until chicken reaches 165°F.
- Remove from oven and squeeze lemon juice over the dish. Serve immediately.
Notes
- Store leftovers in an airtight container for up to 4 days.
- For extra lemony flavor, add more zest before serving.
- This dish pairs well with crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 portion
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg