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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roast chicken thighs with white beans Recipe

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This recipe for Roast chicken thighs with white beans is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine or finely chopped green olives
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley
Directions:
Directions:
Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13 x 9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp.Dijon mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper. Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Personal Notes:
Personal Notes:
Your can omit the capers or olives and add additional seasonings to the beans. for example sweet or hot chili sauce. I use chicken stock instead of water. It is important to stir the beans half way through cooking or the ones on top tend to dry out.

 

 

 

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