Crispy chicken thighs with braised beans and asparagus
A one-pot meal that will impress your dinner guests, and would work well with just about any seasonal vegetable.
Featured bean: Classic Flat White
Other beans to try: Cannellini, Speckled Bayo
Take 'em from dried to cooked with our guide!
What you’ll need
The beans
- ½ lb Classic Flat White beans cooked with celery, carrot, yellow onion, garlic, rosemary, thyme, Parm rind, salt, duck fat or olive oil
The rest
- Kosher salt and black pepper, plus more to taste
- 1 tablespoon olive oil
- 2-½ pounds bone-in, skin-on chicken thighs or breasts (4 to 6 pieces)
- 1-2 cups chicken stock
- 1 bunch of asparagus, ends snapped off and sliced into 1-2” pieces
- Flaky salt, for serving
- Lemon, for serving (optional)
Steps
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. (If you have the time, opt for the stovetop method – these beans love a braised!) Once cooked, remove the aromatics and strain, reserving 1 cup of broth.
Cook the chicken: Season chicken with salt and pepper. When the beans have 15 minutes left to cook, heat oil over medium heat in a large heavy-bottomed braiser or skillet with a lid (ideally cast iron) and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface which will promote browning. Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5-8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7-10 minutes. Remove skillet from heat and transfer chicken to a plate to rest, leaving all the fat behind.
Deglaze the pot and add the beans: Over medium heat, add 1 cup of chicken stock to the braiser or skillet to deglaze it, scraping the bottom to release all of the tasty bits. Add beans and reserved broth. You should be able to see a little bit of liquid between the beans; add more chicken stock if necessary. Cook, stirring occasionally, and seasoning gradually as the liquid reduces into a glossy sauce.
Add the asparagus and return the chicken: Add asparagus and toss to coat, then nestle chicken among the beans, adding any juices that have collected on the plate to the skillet. Reduce heat to a low simmer, cover pan, and let cook for 3-4 minutes or until chicken is warmed through and asparagus is bright green and al dente.
Serve: Divide chicken, beans, and asparagus between plates. Add flaky salt and a final few turns of pepper. Serve as-is for a rich, savory dish or with a squeeze of lemon juice a brighter, lighter take.
