Tuscan Rosemary Braised Great Northern Beans with Crispy Chicken Thighs

Prep Time:

Cook Time:

Serves: 4


  • 4 bone-in skin-on chicken thighs (about 1 pound)

  • kosher salt and fresh ground pepper

  • 4 tablespoons good olive oil, divided, plus more for drizzling

  • 2 cans or pouches (15.5 ounces each) organic Green Valley Great Northern Beans, drained and rinsed

  • ½ medium onion, chopped (about ½ cup)

  • 6 garlic cloves, halved or quartered if large

  • 1 ½ cups low-sodium chicken broth

  • 3 sprigs fresh rosemary or ¾ teaspoon dried rosemary


  1. For the chicken: Preheat the oven to 350°F.

  2. Generously season chicken thighs on both sides with salt and pepper.

  3. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet, over high heat until very hot.

  4. Reduce the heat to medium-high and add chicken thighs, skin side down, and sear until deeply golden brown and crispy, 4–5 minutes.

  5. Turn and brown the other side, about 3 minutes.

  6. Transfer chicken to the preheated oven and bake until cooked through, about 5–10 minutes.

  7. For the rosemary braised beans: Meanwhile, in a shallow saucepan over medium high, heat 1 Tablespoon of the olive oil until hot.

  8. Sauté the onion until soft and translucent, about 4–5 minutes.

  9. Add the garlic and rosemary and cook until fragrant, about 1 minute.

  10. Add the chicken broth, drained beans and remaining 2 tablespoons olive oil.

  11. Allow to simmer, partially covered, over medium-low heat, stirring occasionally, for 15 minutes.

  12. Once the liquid has reduced and is thick enough to coat a spoon, taste and adjust the seasoning if needed. If using fresh rosemary, discard the sprigs.

  13. To serve, drizzle the beans with a little olive oil and garnish with a sprig of fresh rosemary.

Final Step

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