This braised chicken with white beans and zucchini is comforting, savory, and the perfect vehicle for one of summer’s most versatile veggies.
Juicy chicken, bright white wine, creamy white beans, and earthy zucchini make this summer dinner one you’ll want for the rest of the season.
It’s the time of year when zucchini is overflowing at the market (and my refrigerator), so I’m throwing it in everything. This braised chicken is the perfect companion to one of summer’s most abundant veggies. Paired with creamy white beans, a white wine and herbes de Provence sauce, and finished with a bright, mustardy parsley vinaigrette, it’s a meal that bursts with flavor.
Herbes de Provence lend a really nice earthy, savory flavor to this dish. If you don’t have it, use a mix of thyme and rosemary, with a pinch of sage, oregano, and marjoram. Or simply season the chicken thighs with dried thyme and rosemary.
What you need
- Chicken: I use bone-in, skin-on chicken thighs for the best flavor. They hold up well to braising, too!
- Herbes de Provence: I use this on the chicken and in the sauce as well.
- Vegetables: I use an onion, gold potatoes, and zucchini.
- Beans: I love creamy great northern beans, but your favorite white bean will work here. Try it with cannellini or chickpeas. Navy beans will also work, but they won’t hold their shape quite as well.
- White wine: This is a very white wine-heavy sauce, but you can replace it with chicken stock instead.
- For serving: I prepare a simple parsley vinaigrette, combining fresh parsley with lemon juice, whole-grain mustard, Dijon mustard, honey, extra virgin olive oil, salt, and pepper.
How to make it
Step 1: Brown the chicken.
Season the chicken and brown the thighs, skin-side down, in a hot, oven-proof pot for about 5 minutes or until the skin is crisp. Flip and cook briefly before transferring to a plate.
Step 2: Sauté the vegetables.
Add the onion and potatoes to the rendered chicken fat and sauté for 5 minutes before adding the zucchini, herbes de Provence, and drained beans. Deglaze with white wine and bring to a boil. Turn off the heat.
Step 3: Bake the chicken.
Place the chicken on top, skin-side up, and transfer to a 425ºF oven for 30 to 40 minutes or until the chicken reaches 165ºF. Remove from the oven.
Step 4: Make the vinaigrette.
Combine all the ingredients for the vinaigrette in a bowl and whisk until smooth.
Step 5: Serve it up!
Spoon half the vinaigrette on top of the chicken and serve the remaining at the table. Divide between shallow bowls before drizzling the rest of the vinaigrette on top of the vegetables.
Braised Chicken with White Beans and Zucchini
Ingredients
- 2 pounds bone-in (skin-on chicken thighs; about 5 to 6 thighs total)
- 2 teaspoons kosher salt (see Note 1)
- 1 teaspoon herbes de Provence
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil (divided; plus more if needed)
- 1 yellow onion (peeled and diced)
- ¾ pound gold potatoes (scrubbed and diced into 1-inch cubes)
- ½ pound zucchini (gold or green, trimmed and diced)
- ½ teaspoon herbes de Provence (plus more to taste)
- 1 (15-ounce) can great northern beans (drained)
- 1 cup dry white wine (or chicken stock)
- Kosher salt
- Black pepper
For serving:
- ⅓ cup Italian parsley (trimmed and minced)
- 1 tablespoon lemon juice
- 1 teaspoon whole-grain mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- Pinch kosher salt
- Black pepper (to taste)
Instructions
Prepare the chicken:
- Place the chicken thighs in a large bowl and season with 2 teaspoons kosher salt, 1 teaspoon herbes de Provence, and ½ teaspoon black pepper. Drizzle 1 tablespoon extra virgin olive oil on top and use your hands to massage the oil and spices into the chicken. You can cook the chicken immediately or refrigerate for up to 24 hours.
Brown the chicken:
- Preheat the oven to 425ºF.
- Heat 1 tablespoon extra virgin olive oil in a wide, oven-proof pot over medium-high heat. Add the chicken, skin-side down, and cook in an even layer for 5 minutes or until the skin is golden brown and crispy. Flip and cook 1 minute. Transfer to a plate.
Sauté the vegetables:
- Add the diced onion and potatoes and season with a pinch of salt. Sauté in the chicken fat for 5 minutes or until the onion softens. Add the zucchini, ½ teaspoon herbes de Provence, and the drained great northern beans. Season well with salt and pepper. Sauté for an additional 2 to 3 minutes.
- Pour in 1 cup white wine and bring to a boil. Reduce the heat to medium-low and simmer for 3 to 5 minutes. Turn off the heat.
Braise the chicken:
- Place the chicken thighs on top of the beans and potatoes, skin-side up. Transfer to the oven for 30 to 40 minutes or until the chicken reaches 165ºF. Remove from the oven.
Make the parsley vinaigrette:
- Gather the minced parsley, lemon juice, whole-grain mustard, Dijon mustard, honey, and extra virgin olive oil in a small bowl. Whisk until smooth. Taste and season with salt and pepper.
To serve:
- Spoon half the vinaigrette on top of the chicken. Divide the chicken and white beans between plates and serve with the remaining vinaigrette on the side. Enjoy!
