White Bean and Spinach Braised Chicken Thighs [One Pot Dish!]

So simple, and so easy. Almost embarrassingly so – but just almost. If this recipe wasn’t totally delicious, embarrassment may appropriate. But it’s not… so we’re safe. *phew*

So recently, the sous chef has been giving me a hard time about “all the butter, cream, cheese, and oil” that I cook with [insert eye roll here]. I know, I thought the exact same thing: what planet is he living on where those things shouldn’t be included in our daily diet.

But, with spring here and summer around the corner, I thought I’d humor him and make something sans-cheese, and all of those other guilty pleasures [GASP].

But it’s okay, because I found total solace in the fact that I probably saved calories for an extra glass of wine. See? I knew you’d be on board. But full-disclosure here – it took a lot of willpower not to throw in a dash of cream, or top it off with cheese.

But that’s okay, because now that we’ve cleared the air, I need to tell you how yummy this was. Yes, even without the buttery, creamy, cheesy additions. It’s packed with flavor, full of vegetables, and so good for you! The only thing left is making sure you get your daily dose of fruit, too [read: wine]. Enjoy!

Print Recipe

White Bean and Spinach Braised Chicken Thighs [One Pot Dish!]

This simple one-pot dish with golden chicken thighs is packed with vegetables and is full of flavor.

Prep Time

10 minutes

Cook Time

1 hour

Servings

people

Ingredients

• 1 tablespoon olive oil
• 4 bone-in chicken thighs seasoned with salt and pepper
• 2 shallots finely diced
• 3 cloves garlic minced
• 3 cups chicken stock
• 1 14.5 oz can fire-roasted diced tomatoes
• 2 15.5 oz cans cannellini beans rinsed and drained
• 8 oz spinach
• 2 teaspoons dried thyme
• salt and pepper to taste

Prep Time 10 minutes Cook Time 1 hour Servings people Ingredients 1 tablespoon olive oil 4 bone-in chicken thighs seasoned with salt and pepper 2 shallots finely diced 3 cloves garlic minced 3 cups chicken stock 1 14.5 oz can fire-roasted diced tomatoes 2 15.5 oz cans cannellini beans rinsed and drained 8 oz spinach 2 teaspoons dried thyme salt and pepper to taste

Instructions

1. In a large saute pan, add the olive oil over medium heat. Once hot, sear the chicken thighs skin-side down for ten minutes, until golden brown. Remove from pan and set aside.
2. Reserve one tablespoon of fat, discarding an excess from the pan.
3. Add the shallots and garlic to the pan, cooking for 3-4 minutes.
4. Deglaze the pan with the chicken stock, scraping up any brown bits with a spatula.
5. Add the fire-roasted diced tomatoes and the cannellini beans. Add the spinach, stirring until wilted, about 5 minutes. Add the thyme, and season to taste with salt and pepper.
6. Return the chicken thighs to the pan.
7. Lower heat, and let the chicken thighs simmer for 30-45 minutes, until cooked through (and the internal temperature reaches 165 degrees). Serve and eat up!

Recipe Notes

Our wine choice: the 2015 Nobilo Icon Sauvignon Blanc. Crisp and clean, with notes of lemon and light fruit, it's an excellent choice to accompany these chicken thighs. Cheers!

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