Spicy Braised Chicken Thighs with White Beans



Serving size

1 thigh with about 1 1/2 cup beans
60 minutes

This recipe may be multiplied and keeps well, refrigerated.

Spicy Braised Chicken Thighs with White Beans


2 tsp. Olive oil
16 ounces Boneless, skinless chicken thighs (about 4 thighs, left whole)
1 large White onions (diced)
3 Medium stalk Celery, raw (sliced)
2 medium Carrots, raw (peeled and cut into rounds)
4 clove Garlic, raw (roughly chopped)
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 Canned no salt added white beans (NOT drained and rinsed)
8 large Green olives (sliced)
1 15-ounce can No salt added diced tomatoes
1 cup No salt added vegetable stock (or water)
1 to taste Black pepper
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.

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it. Some may find that the onions are cooked long enough that they do not provoke symptoms.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Braising is a great way to create one pot meals with great veggies and legumes in a single pot with something like chicken thighs.  It is really easy to make a great meal that is healthy, flavorful, and perfect to make in large batches and enjoy throughout the week.

This recipe is a good template for whatever ingredients that you really love.  If you want to take this more Southwestern, use pinto beans or black beans and some smoked paprika, chili powder, oregano with poblano peppers.  Almost any spice combination such as Cajun or Jerk seasoning makes a great dish.

This is delicious served with Brown Rice, Mashed Cauliflower or Quinoa.

"Umami… is the quasi-secret heart and soul of almost every braise, stew, and soup."

Michael Pollan, Cooked: A Natural History of Transformation