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Chicken · Stovetop & oven

Chicken, Beans & Carrots

Crisp-skinned chicken thighs over white-wine-braised navy beans and carrots, finished in the oven.

Recipe developed by Luke Sohl

Serves
4
Prep
20 min
Cook
1¼ hr
Total
About 1½ hr

Ingredients

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Chicken & herbs

  • 5–6Bone-in, skin-on chicken thighs
  • 4Sprigs fresh thyme
  • 4Sprigs fresh rosemaryLeaves finely chopped

Vegetables & beans

  • 4–5Multicolored carrotsPeeled and halved lengthwise
  • 3Bell peppers, finely mincedOne each of orange, yellow and green
  • 1Small red onion, finely minced
  • 1Can (15 oz) navy beansDrained and rinsed

Sauce

  • 2 tbspMinced garlic
  • 1 cupDry white wine
  • 2 cupsChicken broth
  • 3 tbspButterPlus extra for finishing the chicken

Pantry

  • 6 tbspOlive oil
  • To tasteSalt and pepper

Tools

  • Wide, deep-sided stainless steel panNeeds to go from stovetop to oven
  • Glass lidCovers the pan in the oven
  • Wooden spoonFor scraping up the browned bits

Method

  1. Prep the chicken and carrots

    Season the chicken skin with salt and pepper.

    Season the meat with salt, pepper, and some of the thyme and minced rosemary.

    Peel the carrots and halve them lengthwise.

  2. Preheat the oven

    Heat the oven to 400°F.

  3. Sear skin side down

    Heat a wide, deep-sided stainless steel pan over medium-high heat.

    Once hot, add the chicken skin side down. Don't move the thighs until the skin releases easily from the pan.

  4. Render and set aside

    Cook until the skin is deep golden brown and a generous amount of fat has rendered.

    Transfer the chicken to a plate. The meat should still be pink.

  5. Soften the vegetables

    Add the minced onion and bell peppers to the rendered fat and cook over medium heat until soft and nearly broken down.

    Add the garlic and cook until fragrant, taking care not to burn it.

  6. Deglaze

    Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon.

  7. Build the braise

    Add the chicken broth, butter, rosemary, thyme, and navy beans.

    Cook until the sauce has reduced but still covers the beans.

  8. Layer and cover

    Arrange the carrots on top of the beans, cut side down, then set the chicken thighs on the carrots, skin side up.

    Cover with a glass lid and roast at 400°F for 15 minutes.

    Timer

  9. Lower the heat

    Reduce the oven to 350°F and roast for 30 more minutes, watching the skin so it doesn't burn.

    Timer

  10. Finish with butter

    Remove from the oven and lift the lid.

    Top each thigh with a small pat of butter.

  11. Serve

    Serve the chicken over the beans and carrots with the pan sauce.