French Chicken Provencal with White Beans

Ingredients

• 4 bone-in, skin-on chicken thighs, about 2 pounds total
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon herbes de Provence
• 1 cup crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1 can cannellini beans, 15 ounces, drained and rinsed
• 1 cup cherry tomatoes
• 1/2 cup pitted black olives
• 1 small rosemary sprig
• 2 tablespoons chopped fresh parsley

Steps

1. Pat the chicken dry and season it with salt and pepper. Heat the olive oil in a large deep skillet over medium-high heat.
2. Cook the chicken skin-side down for 7 to 8 minutes until well browned. Turn and cook for 2 minutes, then transfer it to a plate.
3. Reduce the heat to medium. Add the onion and cook for 4 minutes. Stir in the garlic and herbes de Provence and cook for 30 seconds.
4. Add the crushed tomatoes and broth and scrape up the browned bits. Stir in the beans, cherry tomatoes, olives, and rosemary.
5. Nestle the chicken skin-side up in the skillet. Cover and simmer over medium-low heat for 20 to 25 minutes, until the chicken reaches 165°F.
6. Discard the rosemary sprig, taste the sauce for seasoning, and finish with parsley.

Allergen note: Check the broth and olives labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.