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Braised chicken thighs with white beans in a pot with parsley sprinkled on top.

Braised Chicken Thighs with Tomatoes and White Beans

Author: Louisa Clements
2.38 from 8 votes
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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Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
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Servings: 4 servings


  • 8 bone-in, skin-on chicken thighs
  • ¼ tsp salt
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 796 mL / 29.6 oz can whole tomatoes
  • 1 540 mL / 19oz can white beans, drained and rinsed
  • 2 tbsp lime juice, divided
  • 1 tsp fish sauce
  • 1 tbsp chopped cilantro, optional


  • 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 tbsp 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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