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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 4

One-pot wonder that rivals the most authentic baked beans.
Does your family love authentic baked beans? What you see here is an awesome alternative to baking those beans. No need to heat up your oven. This deliciousness happens on your stovetop. With just one pan. Really. And there’s a bonus …as the chicken thighs hang out in that flavorful concoction, they end up absorbing an enormous amount of flavor.

Posted by Rosemary S. from Philadelphia, Pennsylvania, United States • Published 30th April 2021 • See Rosemary S.'s 7 projects »

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Rosemary S. published her project Chicken Thighs With Barbecue Beans 30 Apr 09:00

Step 1
Sprinkle the chicken thighs with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.

Heat the oil in a large saucepan or skillet over medium. Sear the chicken thighs, skin side down, in the hot oil, until golden brown, about 7 minutes. Turn the chicken over, and cook until browned on the other side, about 5 more minutes. Remove the chicken from the pan; set aside. Allow the pan drippings to remain in the skillet.
Step 2
Drain the beans and add them to the skillet along with the onions, bell peppers, celery, garlic, red pepper flakes (if using), chicken stock, bay leaves, and fennel seeds. Bring to a boil.
Step 3
Reduce the heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes. Stir the brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, and remaining teaspoon of salt into the pan. When combined, return the chicken to the pan, and simmer until the chicken is done, about 10 minutes. Remove and discard the bay leaves.
Step 4
Let stand for 25 minutes. Sprinkle with remaining 1/2 teaspoon of black pepper and thinly sliced scallions before serving.