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  • Writer's pictureSophie Zuckerman

Cajun Chicken Thighs with Cannellini Beans

You'll notice that we Zuckermans are huge fans of bone-in skin-on chicken thighs. I actually grew to love this cut of chicken after meeting Eric, and now have the freezer fully stocked so I can defrost 4 thighs a week and whip 'em up. The saying goes, "find someone who brings out the best in you," and Eric has certainly opened my eyes to the best cuts of chicken and what has the most flavor. I know, romantic, right?


We laugh all the time that my taste buds have evolved to whatever food he loves. He could be eating a pile of poop and I would probably still ask for a bite, or so he likes to joke. I do draw the line at blue cheese and gorgonzola, EW!


Cannellini beans are a favorite of mine and add the perfect cozy aspect to this winter dish. Also, can you say one-pot meal? Yes, ma'am, you can!



Yields 4-6 servings


Prep time: 15 minutes

Cook time: 1 hour 25 minutes

Total time: 1 hour, 40 minutes



Ingredients:

  • 8 chicken thighs, skin-on, and bone-in

  • Kosher salt and pepper, to taste

  • 2 tablespoons of Cajun seasoning

  • 1 tablespoon of avocado oil

  • Zest from 1 lemon

  • 1 tablespoon of roughly chopped rosemary

  • 2 garlic cloves, minced

  • 1 cup of mushrooms, sliced

  • 1 cup of low sodium chicken stock or broth

  • 1 lemon (or 2 Meyer lemons if they're in season), cut into wedges

  • 1 cup of flavorful olives with pits, a mixture of black and green, about 1 pound

  • 1 can of Cannelini beans

  • 3 tablespoon chopped parsley, for garnish

Directions:

  1. Heat oven to 375℉

  2. Pat chicken thighs dry with paper towels. Season well with salt, pepper, and cajun seasoning.

  3. Heat an oven-proof skillet over medium-high heat and sear the chicken thighs, skin side down, until browned (don’t even try and peek for at least 5 minutes). You may need to cook in batches so they have enough room in the pan to brown up nicely. Set aside on a plate and top with lemon zest, fresh rosemary, and minced garlic.

  4. In the skillet where you cooked the chicken, place the mushrooms and let them carmelize for 5 minutes, undisturbed. Season with salt and pepper.

  5. Pour the broth into the skillet and scrape up and browned bits and then nestle the chicken back into the skillet in one layer, skin side up. Tuck lemon wedges here and there, and scatter the olives evenly over chicken.

  6. Cover tightly with lid or foil and bake for 50 minutes. Then add the cannellini beans and cover the skillet back up. Cook for another 5 minutes until the chicken is done. Thighs should reach an internal temperature of 165℉

  7. Remove thighs and lemon wedges, and arrange on a serving platter.

  8. Keep the pan juices in your skillet for a delicious sauce. Over high heat, simmer rapidly until the sauce is reduced by half and thickened.

  9. Spoon the sauce over the chicken, sprinkle with parsley and serve. Enjoy!


Eric's hot tip: Toast up bread and dip into the sauce.


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