Roasted Chicken Thighs with Braised White Beans

I love Sunday afternoons when I have a few hours to spend in the kitchen.  This edition of Southern Cast Iron food magazine is chock full of delicious recipes.

This one, in particular, called my name.  I had both boneless and bone-in chicken thighs in the freezer, so I substituted those for the leg quarters originally called for in the recipe.  You'll need about 3 1/2 - 4 pounds of chicken, whichever you choose to use.

The white beans braise in the pan juices as the chicken roasts.  The addition of fresh rosemary is a must.  

4 chicken quarters or thighs to equal approximately 4 lbs.

3 t. kosher salt, divided

1 1/2 t. ground black pepper, divided

2 T. vegetable oil

2 cups chopped white onion

2 ribs finely chopped celery

2 T. minced fresh garlic

1 (15.8 oz.) can great Northern beans, rinsed and drained

2 medium carrots, peeled and chopped

3/4 cup chicken broth

1 T. chopped fresh rosemary

1 T. red wine vinegar

Garnish:  additional fresh rosemary

Preheat oven to 425 degrees F.

Trim any excess fat from chicken.  Let stand at room temperature 20 minutes.  Sprinkle 2 1/2 t. salt, and 1 t. pepper all over the chicken.

In a 12-inch cast-iron skillet, heat oil over medium-high heat.  Cook chicken in batches until browned, 2 - 3 minutes per side.  Remove from skillet.  Add onion and celery; cook until lightly browned, about 3 minutes.  Add garlic; cook for 1 minute.  Return chicken, skin side up, to skillet.

Bake for 25 minutes.  Remove chicken from skillet.  Stir beans carrots, broth, rosemary, remaining 1/2 t. salt and remaining 1/2 t. pepper into skillet.  Place chicken on beans.

Continue baking until a meat thermometer inserted into thickest portion of chicken registers 165 degrees F., about 20 minutes.  Stir in vinegar and garnish with rosemary, if desired.

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