Braised Chicken Thighs with White Beans, Kale, and Sourdough

Begin by preparing the 1 cup dried cannellini beans. Place them in a large pot with 4 cups of water. Bring to a boil for 2 minutes, then remove from heat, cover, and let soak for 60 minutes (Quick Soak Method).

After soaking, drain the beans and return them to the pot with 4 cups of fresh water. Simmer over medium-low heat for 45 minutes or until tender but not mushy. Drain and set aside, reserving any starchy cooking liquid if desired.

While the beans simmer, prepare the vegetables: Wash 1 bunch of lacinato kale, remove the tough center ribs, and roughly chop the leaves. Peel and finely mince 2 large shallots and 4 garlic cloves.

Pat the 3 chicken thighs thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.

In a large heavy-bottomed skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Place chicken thighs skin-side down and sear for 8-10 minutes without moving them, until the skin is deep golden brown and crispy. Flip and sear for 2 minutes on the other side. Remove chicken from the pan and set aside on a plate.

Reduce heat to medium. In the same pan with the chicken fat, add the minced 2 shallots and 4 garlic cloves. Sauté for 3 minutes until translucent and fragrant, scraping the bottom of the pan to release the browned bits (fond).

Pour in 0.5 cup dry white wine to deglaze the pan. Let it simmer for 2 minutes until reduced by half.

Add the 2 cups chicken stock, the cooked 1 cup cannellini beans, 1 sprig fresh rosemary, and 3 sprigs fresh thyme to the pan. Stir to combine.

Nestle the chicken thighs back into the liquid, skin-side up (keep the skin above the liquid to maintain crispness). Bring to a gentle simmer, cover partially, and cook for 20 minutes.

While the chicken braises, slice the sourdough loaf into thick slices. Melt 1 tbsp unsalted butter in a separate pan or griddle and toast the bread until golden brown on both sides. Set aside for dipping.

Remove the lid from the chicken. Stir in the chopped lacinato kale and the remaining 1 tbsp unsalted butter. Cook for 5 minutes until the kale is wilted and the broth has thickened slightly.

Zest the 1 lemon directly over the pan and squeeze in 1 tbsp of its juice. Taste the broth and add more salt or pepper if needed. Serve the chicken and beans in shallow bowls with plenty of the broth and the toasted sourdough on the side.