March 2, 2023

Crispy Chicken Thighs Over Vinegar Beans

Recipe: Christine Flynn

“This dish feels very French to me, for no particular reason, I suppose, other than that it’s brothy and rather beige. While those descriptors may not be for everyone, to me, brothy and beige is beautiful. I love this recipe for a quick and straightforward dinner. Chicken thighs are my favourite part of the chicken, and here they are well seasoned and fried until the skin renders and is juicy and crisp. The thighs are then set aside while onions, wine, butter beans, citrus, and olives are quickly introduced to each other in the same hot pan. Then the chicken is returned before everything gets placed in the oven so that the chicken cooks through while the other flavours deepen and catch all the chicken juices. Simple, but so good. Mais oui!” – Christine Flynn


  • 6 bone-in chicken thighs or 3 legs, separated
  • Salt and cracked black pepper
  • 1 tbsp (15 mL) neutral oil, such as canola or grapeseed
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, finely grated
  • 1 red bird’s eye chili, split
  • ½ cup (125 mL) dry white wine
  • 2 tbsp (30 mL) white wine vinegar
  • 2 cans (14 oz./400 mL each) butter beans, drained and rinsed
  • 1 cup (250 mL) low-sodium chicken stock
  • ½ cup (125 mL) large green olives
  • Pinch of granulated sugar (optional)
  • 1 whole lemon


Yield: Serves 4 to 6

  1. Preheat oven to 350°F.
  2. Pat chicken dry and season all over with salt and pepper. In deep ovenproof skillet or Dutch oven over medium-high heat, heat oil. Add chicken, skin side down. Sear until skin is crispy and golden, about 4 to 5 minutes. Flip and cook on other side for 3 minutes. Transfer chicken to clean plate. Pour all but about 2 tbsp (30 mL) of rendered chicken fat and oil into small bowl and reserve it for future use.
  3. Reduce heat to medium, add onion to skillet, and cook for 2 to 3 minutes, stirring to prevent browning. Add garlic and chili and cook for 1 minute. Increase heat to high. Add white wine and let reduce for 2 to 3 minutes. Add vinegar, beans, stock, olives, and sugar (if using). Using vegetable peeler, remove peel of lemon in large strips. Add peel to skillet.
  4. Return chicken, skin side up, to skillet and transfer it to oven. Bake, uncovered, for 20 to 25 minutes, until chicken is cooked through or reaches an internal temperature of 165°F (74°C). Remove from oven and squeeze lemon overtop. Serve immediately.
  5. Store leftovers in airtight container in fridge for up to 4 days.

Suech and Beck


Excerpted from A Generous Meal by Christine Flynn. © 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.