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chicken thighs with barbecue beans

chicken thighs with barbecue beans

Adapted from Chef Todd Williams' cookbook, SOUL

One-pan stovetop wonder that rivals the most authentic baked beans.

Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon coarsely ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 pound dried medium-sized white beans, soaked in water 8 hours or overnight
  • 2 cups diced yellow onions, from 1 large or 2 small onions (about 10 ounces)
  • 1 1/4 cups diced green bell peppers, from 1 large or 2 small peppers (about 6 ounces)
  • 1/2 cup diced celery, from about 2 stalks (about 3.5 ounces)
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 6 cups chicken stock
  • 2 bay leaves
  • 1/8 teaspoon fennel seeds (or a pinch of ground fennel)
  • 1 cup packed light brown sugar
  • 1/2 cup ketchup
  • 1/4 cup worcestershire sauce
  • 2 tablespoons coarse-grain mustard
  • 2 tablespoons apple cider vinegar
  • 2 scallions, thinly sliced for garnish

Instructions

  1. Sprinkle the chicken thighs with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.

  2. Heat the oil in a large saucepan or skillet over medium. Sear the chicken thighs, skin side down, in the hot oil, until golden brown, about 7 minutes. Turn the chicken over, and cook until browned on the other side, about 5 more minutes. Remove the chicken from the pan; set aside. Allow the pan drippings to remain in the skillet.

  3. Drain the beans and add them to the skillet along with the onions, bell peppers, celery, garlic, red pepper flakes (if using), chicken stock, bay leaves, and fennel seeds. Bring to a boil.

  4. Reduce the heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes. Stir the brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, and remaining teaspoon of salt into the pan. When combined, return the chicken to the pan, and simmer until the chicken is done, about 10 minutes. Remove and discard the bay leaves.

  5. Let stand for 25 minutes. Sprinkle with remaining 1/2 teaspoon of black pepper and thinly sliced scallions before serving.

Recipe Notes

For the beans, choose a variety that is medium-sized such as cannellini beans.

If you're looking for a low-oxalate bean choice, black-eyed peas would work well.

On those spicy red pepper flakes ...I use 1/2 teaspoon and it gives the dish a very subtle kick. Adjust to your taste or omit the flakes.

If you need this to be gluten-free, check to be sure that your Worcestershire sauce is Certified GF and you’re good to go.