Smoky Chicken Thigh and White Bean Braise

Ingredients

• 6 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
• 2 tsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp Salted Perfection Raleigh, optional upgrade; or use 1 tsp smoked paprika, 3/4 tsp Diamond Crystal kosher salt, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/8 tsp cayenne pepper
• 1 can (14.5 oz) no-salt-added fire-roasted diced tomatoes, with juices
• 1 cup unsalted chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the chicken very dry. Heat the olive oil in a 12-inch deep skillet or sauté pan over medium-high heat. Set the thighs in skin-side down and leave them alone until the skin is deeply browned and releases cleanly, 7–9 minutes. Flip and brown the second side for 3 minutes, then transfer the chicken to a plate.
2. Pour off all but 1 tablespoon of fat from the skillet. Reduce the heat to medium, add the onion and bell pepper, and cook for 5–6 minutes until softened and lightly browned. Add the garlic and cook for 30 seconds.
3. Stir in the tomato paste and cook for 1 minute. Add the Raleigh—or the measured pantry alternative—and stir for 20 seconds. Keep it moving; there’s sugar in that blend, and burnt seasoning helps nobody.
4. Pour in the tomatoes and broth, scraping the browned bits from the skillet. Stir in the beans, Worcestershire sauce, and bay leaf, then bring the sauce to a steady simmer.
5. Return the chicken skin-side up, keeping the skin above the liquid. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer for 25 minutes. Uncover and continue cooking for 10–15 minutes, until the sauce has thickened and the chicken reaches at least 175°F near the bone without touching it; thighs are more tender at this temperature than at the bare-minimum poultry temperature.
6. Transfer the chicken to a plate. Discard the bay leaf, stir the vinegar into the beans, and simmer for 2–3 minutes if the sauce needs tightening. Taste before adding any extra salt—the blend and Worcestershire already brought plenty to the meeting.
7. Spoon the beans and sauce into shallow bowls, set two chicken thighs over each serving, and scatter with parsley. Keep that browned skin facing up where it belongs. DUNZO!