Serves 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed of any excess skin and fat
Salt and pepper
1 tablespoon extra-virgin olive oil, plus extra for finishing before serving
3 ounces pancetta, chopped fine
5 garlic cloves, peeled and smashed
3 sprigs fresh rosemary, left on the stem
3 (15-ounce) cans cannellini beans, drained and rinsed
1 1/4 cups chicken broth
3 or 4 pieces of parmesan or gruyere rind (optional)
1 tablespoon chopped fresh parsley
Instructions
This is an optional step, but worth it in my opinion… Brine your chicken thighs in a solution of about 2 quarts of water, 3 tablespoons table salt, and 3 tablespoons of sugar for about 20 minutes. This will make chicken more moist and juicy. While chicken is brining, prep your pancetta and garlic.
Adjust oven rack to upper-middle position and preheat oven to 450 degrees. Pat chicken very dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 1/2 of the chicken and cook, skin side down, until well browned, about 7 minutes. Transfer to rimmed baking sheet, skin side up, and repeat with remaining chicken. Roast in the 450 degree oven until chicken registers 175 degrees, about 15 to 20 minutes.
Meanwhile, pour off all but 1 tablespoon fat from skillet and return to medium heat. Add pancetta, garlic, and rosemary and cook until garlic is golden brown, about 3 minutes. Add beans, broth, 1/2 teaspoon black pepper, and parm/gruyere rind (if using). Bring to simmer and cook until slightly thickened, 7 to 8 minutes. Discard rosemary sprigs and season with salt and pepper to taste.
Transfer beans to platter and drizzle with extra virgin olive oil. Top with chicken, sprinkle with parsley, and serve.