Braised Chicken Thighs with White Beans and Rosemary

Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper, pressing it into the skin.

In a large Dutch oven or stockpot, heat the olive oil over medium-high heat until it shimmers. Place the chicken thighs skin-side down in a single layer.

Cook undisturbed for 5 to 7 minutes until the skin is deeply golden and crisp. Flip and cook the other side for 3 minutes. Remove the chicken and set aside. Pour off all but 1 tablespoon of the rendered fat.

Reduce the heat to medium. Add the diced yellow onion, carrot, and celery to the pot. Cook, stirring occasionally with a wooden spoon, for 6 to 8 minutes until the vegetables soften and the onion turns translucent.

Add the minced garlic and cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pot.

Pour in the chicken broth and stir to combine, lifting all the caramelized bits. Nestle the chicken thighs back into the pot, skin-side up, in a single layer.

Add the rosemary and thyme sprigs, tucking them around the chicken. Pour in the white beans, distributing them evenly around the thighs.

Bring to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and braise for 25 to 30 minutes until the chicken is cooked through and tender, the juices run clear, and the beans have soaked up the broth's flavor.

Remove the lid and squeeze the lemon juice directly into the pot. Stir gently to combine — this brightens the broth and lifts the whole pot.

Taste the braising liquid and adjust salt and pepper to your liking. Let the dish rest, uncovered, for 5 minutes off the heat.

Ladle the chicken, beans, and broth into deep bowls. Finish each serving with a drizzle of the golden braising liquid and a sprig of fresh rosemary if desired. Serve with crusty bread or torn white bread alongside to soak up every drop.