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.
Servings Prep Time
4people 10minutes
Cook Time
1hour
Servings Prep Time
4people 10minutes
Cook Time
1hour
Ingredients
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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 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.
White Bean and Spinach Braised Chicken Thighs
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
White Bean and Spinach Braised Chicken Thighs
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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