Braised Chicken Thighs with Tomatoes and White Beans
Braised chicken thighs with tomatoes and white beans is a comforting one pot meal made with onions, tomatoes, garlic, white beans for a savoury delicious dinner.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 796 mL / 29.6 oz can whole tomatoes
- 1 540 mL / 19oz can white beans, drained and rinsed
- 2 tablespoon lime juice, divided
- 1 teaspoon fish sauce
- 1 tablespoon chopped cilantro, optional
Instructions
- Preheat oven to 350F and season chicken with salt and pepper.
- Heat olive oil in a large, oven-proof saute pan over medium-high heat. Add chicken and cook, skin side down for 6-8 minutes until skin is dark brown and crisp, flip and cook another 2 minutes. Remove from pan and set aside.
- Add onion and cook for 3 minutes, stirring frequently. Add garlic and tomato paste stir and cook another thirty seconds to begin to caramelize the tomato paste, it will start to turn a deep and dark red. Add can of whole tomatoes, use a wooden spoon to break and squeeze tomatoes into chunks. Stir in white beans, 1 tablespoon of lime juice and fish sauce.
- Bring to a simmer, return chicken to pan, skin-side up, being careful not to fully submerge the chicken--this will help keep the skin crisp. Carefully place in the oven, and cook, uncovered for 35-40 minutes, or until chicken is fully cooked.
- Sprinkle with remaining lime juice and chopped cilantro.
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