Roasted chicken thighs and bean stew
Ingredients
- 3 tablespoons olive oil
- 6 bone-in skin-on chicken thighs
- 1 bulb fennel, cored and thinly sliced
- 1 medium carrot, peeled and cubed
- 1 stalk celery, cubed
- 3 sprigs thyme (or 1 sprig rosemary)
- 2 cloves garlic, finely chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/4 cup strained tomato sauce (passata)
- 1/2 cup white wine
- 2 cans of white beans, drained and rinsed
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh chopped parsley to garnish
Directions
- Preheat oven to 425°F.
- Heat oil in a large casserole dish on medium-high heat. Add chicken thighs, skin side down and brown for four to five minutes on each side. Remove from pan and set aside.
- Add fennel, carrot, and celery to pan, and sauté until softened. Then add thyme, garlic and sun-dried tomatoes and sauté for one minute or until slightly fragrant. Add tomato sauce, and cook for three to four minutes.
- Pour in white wine and cook until the majority of the liquid in the pan has evaporated.
- Add beans, chicken broth, and salt and pepper to taste. Stir and bring to a simmer. Cook for five minutes.
- Remove casserole from heat and top with seared chicken thighs (skin-side up). Bake for 15 to 20 minutes, or until chicken has completely cooked through and skin has crisped up.
- Top with fresh chopped parsley to garnish, and serve alongside crusty bread. Enjoy!
