Spicy Braised Chicken Thighs with White Beans

Servings: 4 | Serving size: 1 thigh with about 1/2 cup beans and sauce

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Ingredients

2 tsp. olive oil
16 ounces boneless, skinless chicken thighs (about 4 thighs, left whole)
1 large onions (diced)
3 medium stalks celery (sliced)
2 medium carrots (peeled and cut into rounds)
4 cloves garlic, raw (minced)
1/2 cup white wine
1 tsp. ground cumin
1/8 tsp. cayenne pepper
1 Tbsp. paprika
1/4 tsp. ground cinnamon
1 15-ounce can no-salt added white beans (NOT drained and rinsed)
8 large black olives (sliced)
1 15-ounce can no salt added diced tomatoes
1 cup no salt added vegetable stock (or water)
black pepper to taste
1/2 tsp. salt

Preheat the oven to 325°F (160°C).

Place a medium pot over medium-high heat and add olive oil.

Place chicken into hot oil.

Sear until meat is golden brown, adjusting heat if necessary.

Turn and brown on other side.

Remove the chicken to a plate and set aside.

Add the onion, celery and carrots to the pan and cook for about 4 minutes.  Stir frequently.

As the onions begin to turn translucent add garlic and cook for one more minute.

Add white wine and scrape the brown bits (or fond) off the bottom of the pan.

Add the spices and stir.

Add the chicken thighs, beans, olives, tomatoes, and stock.

Partially submerge the chicken - about 1/3 - 1/2 of the way.

Cover pot and place in the oven.

Braise until chicken reaches an internal temperature of 165°F (74°C) - about 30 minutes.

Remove from oven and serve warm.