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 com bined with juicy chicken thighs, you can’t go wrong with my grandma’s preferred way to serve chicken.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
- Category: Entrées
- 2 tablespoons olive oil
- 2 1/2 pounds boneless, skinless chicken thighs
- 1/2 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
- (28-ounce) can fire-roasted tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, minced, plus extra for garnish
- 1/4 teaspoon red pepper flakes
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Sprinkle the chicken with the salt and place in the pot.
- Sear the chicken and cook for about 10 minutes, browning on both sides.
- Add the onion and garlic and cook for 2–3 minutes, until softened.
- Add in the cannellini beans, Yukon Gold potatoes, ﬁre-roasted tomatoes and their juice, tomato paste, thyme, and red pepper ﬂakes.
- 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.