Name: Chicken Thighs with Potatoes and Beans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 cups carrots, thinly sliced into rounds; 2 cups potatoes, peeled and quartered; 1 pound skin on, bone-in chicken thighs (you could do boneless but they MUST have the skin); Kosher salt; Freshly ground black pepper; 2 tablespoons olive oil; 1 cup leeks, thinly sliced into rounds and rinsed thoroughly; ½ cup dry vermouth; 2 cans white beans, rinsed and drained; 1 cup chicken stock; 2 tablespoons butter; ¼ cup grated Parmesan cheese; Fresh parsley, chopped, for garnish

Description

Make Chicken Thighs with Potatoes and Beans for a delicious weeknight dinner.

Ingredients

2 cups carrots, thinly sliced into rounds
2 cups potatoes, peeled and quartered
1 pound skin on, bone-in chicken thighs (you could do boneless but they MUST have the skin)
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 cup leeks, thinly sliced into rounds and rinsed thoroughly
½ cup dry vermouth
2 cans white beans, rinsed and drained
1 cup chicken stock
2 tablespoons butter
¼ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

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Instructions

Preheat the oven to 375F (190C).
Bring a pot of water to a boil. Once boiling, add carrots and cook for 2 minutes; remove and set aside.
To the same pot of boiling water, add the potatoes and cook until just tender. Drain and set aside.
Season the chicken with salt and pepper on both sides.
Place chicken skin-side down in a cold, oven-safe skillet with no oil and turn the heat to medium. Cook for 5–10 minutes, until the skin is golden brown and crisp. Flip the chicken pieces and cook for about 2 minutes. Remove chicken from the pan and set aside. Add olive oil to the pan along with the leeks and cook until softened, about 5-7 minutes. Add the vermouth and cook until the alcohol has burned off, about 1 minute, then add the reserved carrots and potatoes, along with the beans. Season with a pinch of salt.
Add the chicken stock and bring to a bubble.
Nestle the reserved chicken pieces on top of the vegetables; pour in any of the juices from the reserved chicken. Transfer pan to the oven and bake for 30-35 minutes.
Remove the pan from the oven. Take the chicken out of the skillet and set aside briefly. To the pan, add butter and Parmesan cheese, and stir until melted and combined.
Return the chicken to the pan, spoon some sauce over the top, and garnish with parsley. Serve directly from the skillet at the table.

Nutrition

Serving Size:
Calories: 588
Sugar: 7.7 g
Sodium: 754.9 mg
Fat: 32.7 g
Carbohydrates: 42.3 g
Protein: 30.5 g
Cholesterol: 128.4 mg