Tuscan Rosemary Braised Great Northern Beans with Crispy Chicken Thighs

Prep Time: 10 Min

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

kosher salt and fresh ground pepper

4 tablespoons olive oil, divided, plus more for drizzling

½ medium onion, chopped (about ½ cup)

6 garlic cloves, halved or quartered if large

3 sprigs fresh rosemary or ¾ teaspoon dried rosemary

1 ½ cups low-sodium chicken broth

2 pouches (15.5 ounces each) Green Valley Organic Great Northern Beans, drained and rinsed

For cooking the chicken in an oven:
Preheat to 350°F.
Generously season chicken thighs on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet, over high heat until hot.
Reduce the heat to medium-high and add chicken thighs, skin side down. Sear until deeply golden brown and crispy, 4–5 minutes. Turn and brown the other side, about 3 minutes.
Transfer chicken to oven and bake 10 minutes, or until cooked through (internal temperature is 165°).
For cooking the chicken in an air fryer:
Generously season chicken thighs on both sides with salt and pepper.
Add to air fryer, cook at 350°F for 20 minutes, or until cooked through (internal temperature is 165°).
For the rosemary braised beans:
While chicken is cooking, heat 1 Tablespoon olive oil in stovetop pan over medium high.
Sauté onion until soft and translucent, about 4–5 minutes.
Add garlic and rosemary; cook until fragrant, about 1 minute.
Add chicken broth, beans and the remaining 2 tablespoons olive oil. Reduce heat to low, Simmer partially covered for 15 minutes, stirring occasionally.
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.
To serve: Plate on the side of cooked chicken, drizzle the beans with a little olive oil, and garnish with a sprig of fresh rosemary.