Chicken Thighs with Brothy Beans and Kumquat
Category
Main Course
Servings/Yield
4
Author
Kylie Perrotti @TriedandTrueRecipes
Ingredients
- 1 bulb fennel
-
2 Tbsp kumquats plus 1 Tbsp sauce Kumquat Compote With Cognac, plus more for serving if desired
- 4 bone-in, skin-on chicken thighs
-
La Boîte Cancale N. 11, to taste
2 tsp neutral oil
- 1 yellow onion, peeled and thinly sliced
- 2 15-ounce cans cannellini beans or 3 cups of fully cooked white beans from 1 cup of dry
- 2 cups chicken stock
- 2 teaspoons extra virgin olive oil
-
Red pepper flakes, optional, for garnish
-
Salt and pepper to taste
Directions
Prepare the fennel and kumquats:
Trim the stalks from the fennel bulb and reserve them for another use. Pluck off a few fennel fronds and reserve them for garnish. Trim the bottom of the bulb and then cut it in half lengthwise. Carefully cut out the woody core from the bottom of the bulb. Thinly slice each half of the fennel bulb crosswise.
- Remove two tablespoons of kumquats from a jar of Kumquat Compote with Cognac. Roughly chop the kumquats and set them aside.
Prepare the chicken
- Preheat oven to 425ºF.
- Pat the chicken dry. Season each side of each chicken thigh with a dusting of La Boîte Cancale N. 11.
Brown the chicken
- Heat 2 teaspoons of neutral oil in a large pot over medium-high heat. Once hot, add the chicken thighs, skin-side down. Cook without moving for 5 minutes or until the skin is golden brown and crisp. Flip and cook for 2 minutes. Transfer the chicken to a plate and turn the pot to medium heat.
Cook the aromatics
- Add the sliced onion and fennel to the pot and season with salt and pepper. Cook, stirring regularly, for 8–10 minutes until they begin to soften and brown around the edges. Adjust the heat as needed to prevent them from burning.
- Add the chopped kumquats and 1 tablespoon of sauce from the jar. Add the beans and toss to combine. Season with salt and pepper.
- Pour in the chicken stock and bring to a boil for 3 minutes. Turn off the heat.
Bake the chicken
- Nestle the chicken thighs, skin-side up, into the beans. Transfer to the oven, uncovered, for 20–25 minutes or until the chicken is completely cooked through.
Broil the chicken skin
- Turn on the broiler.
- Carefully remove the pot from the oven. Drizzle the chicken with 2 teaspoons of extra virgin olive oil. Place under the broiler for 1–2 minutes or until the skin becomes crispy and dark golden brown. Remove from the broiler and set aside.
To serve
- Ladle the beans into shallow bowls and serve with a chicken thigh on top. Add one or two additional kumquats to each dish and garnish with reserved fennel fronds and a pinch of red pepper flakes, if you like. Enjoy!
Recipe Note
Recipe Notes:
Kylie Perrotti is the founder of Tried & True, a
recipe blog and culinary provisions shop, as well as Exploring Vegan, a recipe blog devoted to
encouraging readers to incorporate more meat-free recipes into their weekly
meal rotation. She develops easy, elegant recipes with a focus on highlighting
and celebrating products from artisanal, small-batch food makers. Kylie has
authored three cookbooks, including The Plant-Based
5-Ingredient Cookbook.
Questions? Contact helen@laboiteny.com
