Braised Chicken Thighs with White Beans and Spinach

Ingredients


6	bone-in skin-on chicken thighs
	salt
	pepper
1 stalk	celery
1	carrot
1/2	onion
3 sprigs	rosemary
4 or so cloves	garlic
142 g	baby spinach
2 cans	cannellini beans
	chicken broth
	lemon zest
	lemon juice
	olive oil

1. Season 6 bone-in skin-on chicken thighs on both sides with salt and pepper.
2. Nestle chicken thighs in skin side down.
3. Render and brown the skin for about 8 minutes until deep golden and starting to crisp.
4. Lightly season the second side with salt and pepper, then flip and briefly brown the bottom.
5. Remove chicken and set aside, leaving the rendered fat in the pan.

6. Dice 1stalk celery, 1 carrot, and 1/2 onion.
7. Add celery, carrots, and onion to the pan with the chicken fat over medium heat.
8. Add 3sprigs rosemary and sweat the vegetables until softened, without browning.
9. Roughly mince 4 or so cloves garlic and add to the pan.
10. Sweat garlic without browning, about 1 minute.
11. Add 142g baby spinach and let it wilt over medium-low heat.
12. Add 2cans cannellini beans with their liquid.
13. Add enough chicken broth to make the mixture nicely brothy.
14. Taste and season lightly with salt — keep it slightly underseasoned as it will reduce during braising.

15. Preheat oven to 350°F.
16. Bring the bean mixture to a simmer on the stovetop.
17. Nestle chicken thighs back in so the meat is submerged but the skin sits above the liquid.
18. Place uncovered on the lower-middle rack and braise for about 45 minutes, until the chicken is cooked through, the skin is crispy, and the top beans have browned.

19. Very finely mince extra rosemary sprigs.
20. Combine minced rosemary with lemon zest, lemon juice, and olive oil (for finishing oil) in a small bowl at approximately a 2:1 ratio of oil to juice.
21. Season with salt and pepper and taste to adjust.

22. Drizzle the rosemary-lemon oil over the braise, avoiding the chicken skin so it stays crispy.
23. Serve with chicken, brothy beans, and baby spinach.

by Kenji López-Alt · source^[2] · video^[3]

	6	bone-in skin-on chicken thighs
		salt
		pepper
	1 stalk	celery
	1	carrot
	1/2	onion
	3 sprigs	rosemary
	4 or so cloves	garlic
	142 g	baby spinach
	2 cans	cannellini beans
		chicken broth
		lemon zest
		lemon juice
		olive oil

1. Season 6 bone-in skin-on chicken thighs on both sides with salt and pepper.
2. Nestle chicken thighs in skin side down.
3. Render and brown the skin for about 8 minutes until deep golden and starting to crisp.
4. Lightly season the second side with salt and pepper, then flip and briefly brown the bottom.
5. Remove chicken and set aside, leaving the rendered fat in the pan.

6. Dice 1stalk celery, 1 carrot, and 1/2 onion.
7. Add celery, carrots, and onion to the pan with the chicken fat over medium heat.
8. Add 3sprigs rosemary and sweat the vegetables until softened, without browning.
9. Roughly mince 4 or so cloves garlic and add to the pan.
10. Sweat garlic without browning, about 1 minute.
11. Add 142g baby spinach and let it wilt over medium-low heat.
12. Add 2cans cannellini beans with their liquid.
13. Add enough chicken broth to make the mixture nicely brothy.
14. Taste and season lightly with salt — keep it slightly underseasoned as it will reduce during braising.

15. Preheat oven to 350°F.
16. Bring the bean mixture to a simmer on the stovetop.
17. Nestle chicken thighs back in so the meat is submerged but the skin sits above the liquid.
18. Place uncovered on the lower-middle rack and braise for about 45 minutes, until the chicken is cooked through, the skin is crispy, and the top beans have browned.

19. Very finely mince extra rosemary sprigs.
20. Combine minced rosemary with lemon zest, lemon juice, and olive oil (for finishing oil) in a small bowl at approximately a 2:1 ratio of oil to juice.
21. Season with salt and pepper and taste to adjust.

22. Drizzle the rosemary-lemon oil over the braise, avoiding the chicken skin so it stays crispy.
23. Serve with chicken, brothy beans, and baby spinach.