CatalanMedium · Hot
Chicken Thighs with Sofrito and White Beans
A deeply satisfying Catalan braise of chicken thighs nestled in a slow-cooked sofrito, finished with a nutty almond picada and creamy white beans. The kind of dish that fills the farmhouse with warmth and the smell of home.
Prep
20 min
Cook
55 min
Rest
5 min
Total
1h 20m
Method
Prepare the Chicken
1
Season the chicken thighs generously with salt and black pepper on both sides. Let them sit at room temperature while you prepare the sofrito.
Build the Sofrito
2
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced yellow onion and cook slowly, stirring with a wooden spoon, for 15 minutes until soft, golden and sweet — never rushed.
Braise the Chicken
4
Increase heat to medium-high and nestle the chicken thighs into the sofrito, skin-side down. Cook for 5 minutes until the skin crisps and turns golden. Flip and cook 3 minutes more.
5
Pour in the chicken broth, cover partially, and reduce heat to low. Braise gently for 20 minutes until the chicken is tender and cooked through.
6
Pour in the chicken broth, cover partially, and reduce heat to low. Braise gently for 30-35 minutes until the chicken is tender and cooked through. Bone-in, skin-on chicken thighs require this extended time to reach both safe internal temperature and optimal tenderness.
Add the White Beans
7
Drain and rinse the white beans, then fold them into the braise. Cook uncovered for 10 more minutes until the beans have soaked up the sofrito's flavor and the sauce has thickened.
Make and Finish with Picada
8
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
1626
per serving
High in protein · 118gLow sugar · 11g
Protein
118g
Carbs
143g
Fat
67g
Sat. fat
11g
Fiber
19g
Sugar
11g
Sodium
1185mg
Gluten FreeDairy FreeMediterraneanHeart HealthyDiabetes FriendlyLow InflammatoryHigh ProteinBalanced MealWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.0
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.9m³
Runoff
0.3g P
chicken thighs drives 73% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
3
Sour
2
Bitter
2
Spicy
Textures
CrispyTenderCreamyJammy
Aromas
GarlickyHerbalNuttyTomatoCaramelized
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenMortar And PestleStovetop BurnerOvenChef KnifeCutting BoardWooden SpoonGraterMeasuring SpoonsMeasuring CupsTongsLadleKitchen TowelAluminum Foil
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Chicken must reach 165°F internal temperature to ensure doneness. Use a meat thermometer to verify the thickest part of the thigh is fully cooked.
Maintain sofrito at a gentle simmer during the 20-minute braising phase to safely cook chicken through without burning the base.
Always use a meat thermometer to verify chicken has reached 165°F (74°C) at the thickest part of the thigh. Do not rely on visual cues, cooking time estimates, or 'cooked through' descriptions alone.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and ready-to-eat ingredients like parsley and almonds to prevent cross-contamination.
Thoroughly wash hands with soap and warm water for at least 20 seconds after handling raw chicken before touching other ingredients or cookware.
Storage
Cool and refrigerate leftovers within 2 hours of cooking. Store in airtight containers and consume within 3-4 days.
High Risk Population
For immunocompromised individuals, pregnant women, or elderly, ensure chicken reaches 165°F minimum and beans are heated to steaming before serving.
Allergen Warning
Clearly label dishes containing almonds when serving to guests. Be aware that almond allergens can persist even in mortars after cleaning if not scrubbed thoroughly.
Handling
Allow blanched almonds to reach room temperature before pounding in the mortar for better texture. Keep almonds stored in a cool, dry place to prevent rancidity.
Pro Tips
Technique
Never rush the sofrito. Fifteen minutes for the onions to turn golden and sweet, then the garlic, then the grated tomatoes — each layer must have its moment. If it hisses aggressively, your heat is too high. It should whisper and slowly thicken into something jammy and deep.
Substitution
If fresh tomatoes are out of season or disappointing, swap in a can of San Marzano whole tomatoes. Grate them the same way, discarding the skins, and they'll give you that sweet, concentrated tomato flavor even when the fresh ones are watery and pale.
Equipment
A Dutch oven is essential here — the heavy bottom gives you even, gentle heat for the long sofrito and the braise. A thin-bottomed pan will cook too unevenly and your onions will catch before they truly caramelize.
Flavor Boost
After you add the chicken broth, a small glug of dry sherry or even a splash of vermouth adds another layer of warmth. Let it reduce with the lid cracked for a few minutes before covering fully — the alcohol cooks off and leaves only flavor.
From the chef
The sofrito here is not background — it is the whole point. Onion, garlic, and grated tomato cook low and slow until they collapse into something jammy and dark and impossibly fragrant, and the chicken thighs braise right into that base until the meat is tender and the sauce clings to everything. White beans go in near the end, soaking up the sofrito's richness and adding their own creamy weight. The finish is a mortar-ground picada of almonds, garlic, and parsley — stirred through at the last minute, it thickens the sauce and lifts the whole dish with a brightness that makes you want to reach for the bread immediately.
TagsOne PotBraisedSofritoPicadaComfort FoodCatalan
AllergensTree Nuts
Source: generated · June 10, 2026