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Chicken Thigh Dutch Oven Recipes

Braised Chicken Thighs with White Beans and Kale Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, sliced
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 1 lemon, juice and zest
  • 4 cups chopped kale, stems removed
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat oven to 375°F (190°C). Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high, sear chicken skin side down for 6 minutes until golden, flip and cook 3 minutes. Transfer to a plate.
  2. Reduce heat to medium. Cook onion 4 to 5 minutes, then add garlic and red pepper flakes and cook 1 minute. Pour in wine, scrape pot, and simmer 2 minutes.
  3. Add chicken broth, beans, and lemon juice. Nestle chicken back in skin side up and bring to a simmer.
  4. Cover pot and braise in oven for 30 minutes, until chicken reaches 165°F (74°C).
  5. Remove from oven. Stir in kale and lemon zest, let wilt 2 to 3 minutes. Adjust salt, ladle into bowls, and top with parsley.

Notes

If you prefer a thicker sauce, mash a few beans into the broth before adding the kale. The chicken skin stays crisp as long as it sits above the liquid during braising, so don’t submerge it. Leftovers reheat well with a splash of broth.