Chicken and White Bean Provençal Stew

Ingredients

• 8 bone-in chicken thighs
• 2 tsp herbes de Provence
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp fennel seeds
• 150 ml dry white wine
• 400 g crushed tomatoes
• 200 ml chicken stock
• 2 × 400 g cans cannellini beans, drained and rinsed
• 1 tsp lemon zest
• 3 tbsp fresh flat-leaf parsley, roughly chopped
• 2 tbsp capers

Instructions

1. 1

   Season chicken thighs all over with herbes de Provence, salt, and pepper.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 6–7 minutes until very golden. Flip and cook 2 more minutes. Remove and set aside.

3. 3

   Drain all but 1 tbsp fat from the pan. Sauté onion over medium heat for 5 minutes. Add garlic and fennel seeds and cook for 1 minute.

4. 4

   Pour in white wine and let it bubble, scraping up the browned bits, for 2 minutes.

5. 5

   Add crushed tomatoes, stock, and cannellini beans. Stir to combine.

6. 6

   Nestle the chicken thighs back in, skin-side up. Bring to a simmer.

7. 7

   Reduce heat to low, partially cover, and cook for 35 minutes until chicken is cooked through and the stew has thickened.

8. 8

   Stir through lemon zest, parsley, and capers. Taste and adjust seasoning. Serve with crusty bread.