Description
Sauté tender chicken thighs with duck fat for a craveable version of this meat-enriched bean gratin, which is on the dinner table in under an hour.
Ingredients
- 2 pounds boneless, skinless chicken thighs, patted dry
- 1 3/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup olive oil or canola oil, divided
- 1 medium yellow onion, chopped
- 6 ounces smoked sausage, such as kielbasa, halved lengthwise and cut crosswise into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 1/8 teaspoon ground allspice
- 1/4 cup dry white wine
- 2 tablespoons tomato paste
- 2 (15-ounce) cans white beans, such as great northern or cannellini, drained and rinsed
- 1 cup unsalted chicken stock
- 1 1/2 cups fresh breadcrumbs
Directions
- Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.
- Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
- Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.
- Bake in preheated oven until heated through, top is browned, and sides are bubbly, about 20 minutes. (If baking from refrigerated, bake an additional 5 to 10 additional minutes.)