Description
This is dinner that tastes like you planned ahead (but didn’t). Chicken, beans, fennel, and tomatoes all get cozy in a single pot with paprika and harissa running the show. It’s hearty, it’s spicy, it’s very “why don’t I always cook like this?”
Ingredients
Units
Scale
- 5–6 bone-in chicken thighs with skin
- salt + black pepper as needed
- 1 tbsp unsalted butter
- 2 tbsp extra virgin olive oil, divided
- 1 yellow onion, thinly sliced
- 1 fennel bulb, thinly sliced (save the fennel fronds for garnish)
- 1/4 cup dry white wine
- 4 garlic cloves, thinly sliced
- 1 pint (16oz) cherry tomatoes
- 2 tbsp harissa paste
- 1/2 tbsp smoked paprika
- 1 tbsp brown sugar or coconut sugar
- 2 (15oz) cans cannellini beans, drained
- 1 cup chicken broth
- 1 tsp lemon zest
Instructions
- Sear the chicken: 20 minutes before cooking, let the chicken thighs come to room temperature. Use paper towels to pat dry (this will help achieve a crispy skin). Season both sides with salt and pepper. Heat the butter and 1 tbsp olive oil in a shallow Dutch oven or an oven-safe skillet over medium-high heat. Place the chicken skin side down and let cook for 4-5 minutes (resist the urge to touch the chicken). Flip the chicken when the skin is golden. Cook for an additional 4 minutes, then turn off the stove heat. Transfer chicken to a plate and set aside.
- Cook the veggies: Preheat the oven to 375°F. Set the same pot you used for the chicken over medium heat and add 1 tbsp of olive oil. Toss in the onion and fennel, then pour in the wine to scrape up all the browned bits from the bottom. Cook until the vegetables start to soften, about 5 minutes. Add the garlic and cherry tomatoes, season generously with salt and pepper, and stir. Let it cook another 8 minutes or so, until the tomatoes begin to collapse and release their juices.
- Add the flavor: Next, add the harissa paste, smoked paprika and brown sugar then stir well to incorporate. Use the back of your spoon to gently crush some of the tomatoes so they break down into the sauce.
- Add the beans and broth: Add the beans, chicken broth and lemon zest then give everything a good stir. Bring the mixture to a gentle simmer until it begins to thicken slightly. Turn off the stove heat.
- Roast to perfection: Place the pre-seared chicken thighs on top of the brothy bean mixture in the pot. Place the pot (or skillet) in the oven and let roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. To serve, transfer a chicken thigh to each plate then ladle the broth beans around the chicken. Garnish with chopped fennel fronds. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Mains
- Method: Stovetop + Oven
Nutrition
- Calories: 1445
- Sugar: 14g
- Sodium: 395mg
- Fat: 51g
- Saturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 146g
- Fiber: 36g
- Protein: 101g
- Cholesterol: 286mg