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The Recipe Issue
One-pan braised chicken thighs with white beans and lemon
A dinner you can build in one pan on a Tuesday. Serves 4.
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This is the weeknight version. Forty minutes start to finish, everything cooks in one pan, and the only thing to wash at the end is the pan. The beans go straight into the braise, so they soak up the fond and the lemon while the thighs finish. No side dish required — though a hunk of bread to mop the pan never hurts.
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Ingredients
| 8 bone-in, skin-on chicken thighs |
| 2 × 400g tins white beans, drained |
| 1 large onion, thinly sliced |
| 4 cloves garlic, sliced |
| 250ml chicken stock |
| 1 lemon (zest + juice) |
| 2 sprigs rosemary |
| Salt & black pepper |
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Method — 40 min
| 1 |
Pat the thighs dry and season well. Lay them skin-side down in a cold 28cm sauté pan, then turn the heat to medium. Render 8–10 minutes until the skin is deep golden. |
| 2 |
Flip, cook 2 minutes, then lift the thighs out. Pour off all but a tablespoon of fat. |
| 3 |
Soften the onion 5 minutes, add garlic and rosemary for 1 minute, then the beans, stock and lemon zest. Scrape up the fond. |
| 4 |
Nestle the thighs back in skin-side up. Lid on, simmer 15 minutes; lid off, another 5 to crisp the skin. |
| 5 |
Finish with the lemon juice. Taste, adjust the salt, and serve straight from the pan. |
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The one thing most people get wrong
Start the thighs in a cold pan.
A cold start gives the fat time to render slowly before the skin sets, so it releases cleanly and crisps evenly. Drop the same thighs into a screaming-hot pan and the skin seizes, sticks, and tears when you flip — you lose half of it to the pan and the fat never renders out. Low and slow at the start is what buys you crisp skin at the end.
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Made with
The two pieces on the stove
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The 28cm Sauté Pan
Straight sides and a heavy base — holds the braise and renders skin without hot spots.
Shop the pan →
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The Matching Lid
Snug fit for the covered 15-minute simmer, then off for the last 5 to crisp.
Shop the lid →
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Pans built to be used every day.
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