Serves 4


  • 2 Tbsp. olive oil
  • 4 bone-in, skin-on chicken thighs (about 1.25 pounds)
  • 1/2 onion, chopped
  • 1 14.5-ounce can diced tomatoes
  • 1 15.5-ounce can cannellini beans, rinsed and drained
  • Salt and pepper, to taste


    Preheat oven to 350°.

    Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, lay chicken, skin-side down, in pot. Cook until browned, about 4 minutes; then carefully flip and cook other side 4 more minutes. Remove chicken to a plate.

    Lower heat to medium and add onion to pot. Season with salt and cook, stirring, 6 to 8 minutes, until soft and golden brown. Stir in the tomatoes (with their juices) and simmer 3 minutes, then add beans. Fill the tomato, or bean, can halfway with water and pour into the pot with the vegetables and bring to a simmer. Nestle chicken into the tomatoes and beans.

    Transfer the pot, uncovered, to the oven and bake 20 minutes, or until the internal temperature of the chicken is 165°.

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