Braised Chicken Thighs with Leeks, Tomatoes, and Cannellini Beans

This comforting dish features tender braised chicken thighs simmered with sweet leeks, juicy canned tomatoes, and creamy cannellini beans, creating a harmonious blend of flavors. The combination of ingredients results in a satisfying meal that is both hearty and nutritious, perfect for any family dinner.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 leeks, cleaned and sliced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken thighs with salt, pepper, paprika, and thyme. Sear the chicken thighs skin-side down until golden brown, about 5-7 minutes. Flip and cook for another 3-4 minutes.
3. Remove the chicken from the pot and set aside. In the same pot, add the sliced leeks and minced garlic, sautéing until the leeks are soft, about 3-4 minutes.
4. Add the canned tomatoes (with their juice) and chicken broth to the pot, stirring to combine.
5. Return the chicken thighs to the pot, nestling them into the mixture. Bring to a simmer, then cover and reduce heat to low. Cook for about 25-30 minutes until the chicken is cooked through.
6. Stir in the cannellini beans and cook for an additional 5 minutes, until heated through.
7. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.