Chicken Thighs With Vegetables and Beans Recipe

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This is a great go-to when having friends over. Making the dried beans from scratch takes more time, but the end result is worth it. Canned beans will do in a pinch!

Makes 8 servings

Prep time: 30 minutes

Cook time: 2 hours, 15 minutes

carrot, peeled and chopped1 stalk celery, chopped8 bone-in, skin-on chicken thighs (about 3 pounds)Kosher salt, to tasteFreshly ground black pepper, to taste1 red or yellow bell pepper,

seeded and chopped3 cloves garlic, minced¾ cup white wine2 ¾ cups chicken broth1 cup sugar snap peas, cut in half crosswise1 cup corn kernels, fresh or frozen½ cup fresh basil leaves, sliced

into thin ribbons6 chives, finely choppedJuice of ½ a lemon

Rinse the beans thoroughly with cold water, then transfer to a large bowl. Fill the bowl with enough fresh water to cover the beans by a few inches. Stir. Allow the beans to stand at room

temperature for 12 hours.

Set a large pot over medium-high heat and add 1 tablespoon of olive oil. Add half the onion and all the carrots and celery. Sauté until softened and lightly browned, about 5 to 7 minutes.

Drain the beans and add to the pot. Pour in enough fresh water to cover the beans and vegetables by 1 inch and bring to a boil. Reduce the heat to medium-low so the liquid simmers. Cook for

1 ½ hours, or until the beans are tender. (If using canned beans, skip this step and simply add the drained beans to the sautéed vegetables.)

Pour the beans and vegetables into a large bowl and set aside. Season the chicken thighs liberally with salt and pepper.

Return the pot to medium-high heat and add the remaining 1 tablespoon of olive oil. Place half of the chicken thighs skin side down in the hot oil. Cook without moving until golden brown and

crispy, about 5 minutes. Flip and cook the skinless side until lightly browned, about 4 minutes more. Transfer to a plate and repeat with the remaining chicken thighs. Add the bell pepper

and remaining onion to the chicken drippings in the pot. Sauté until softened and lightly browned, about 5 to 7 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Season

with salt and pepper.

Pour the wine into the pot and scrape up any brown bits from under the vegetables. Pour in the chicken broth and bring to a simmer. Add the chicken back into the pot and cover. Simmer for 35

to 40 minutes until chicken reaches an internal temperature of 160°F. Add the beans, snap peas and corn, and continue cooking for 5 to 10 minutes more, or until heated through.

Remove the pot from the heat. Stir in the basil, chives, lemon juice, and additional salt and pepper to taste. Serve immediately.

Two more recipes from Not That Fancy for AARP members to try:

Reba’s Mexican Cornbread

I’ve never been considered much of a cook. But when I make my beans and Mexican cornbread, no one ever complains!

Strawberry Shortcake

This dessert is a classic for a reason!

Read about Reba McEntire’s book, Not That Fancy.

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