Yield: Serves 4 | Prep Time: 20 minutes | Cook Time: 60–70 minutes
When you’re tired of trying to make the newest, trendiest dish you see on the Internet, you can always rely on classics like this Old-Fashioned Chicken. With a diverse mix of vegetables combined with juicy chicken thighs, you can’t go wrong with my grandma’s preferred way to serve chicken.
INGREDIENTS
2 tablespoons olive oil
2½ pounds boneless, skinless chicken thighs
½ teaspoon kosher salt
1 yellow onion, chopped
2 garlic cloves, minced
1 (14-ounce) can cannellini beans, drained
1 pound Yukon Gold potatoes, peeled and cut into bite-size cubes
1 (28-ounce) can fire-roasted tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon fresh thyme, minced, plus extra for garnish
¼ teaspoon red pepper flakes
DIRECTIONS
1. In a large pot or deep skillet, heat the olive oil over medium heat.
2. Sprinkle the chicken with the salt and place in the pot.
3. Sear the chicken and cook for about 10 minutes, browning on both sides.
4. Add the onion and garlic and cook for 2–3 minutes, until softened.
5. Add in the cannellini beans, Yukon Gold potatoes, fire-roasted tomatoes and their juice, tomato paste, thyme, and red pepper flakes.
6. Bring to a boil, then reduce to a simmer. Cook for 45–55 minutes, until the chicken and potatoes are tender and fully cooked. Garnish with thyme and serve.