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One-Pot Braised Chimichurri-Chicken with White Beans and Tender Greens

We're searing again...this time, it's chicken thighs. Then they're braised with kale and white beans for a one-pot, super flavorful, highly nutritious dinner. It's dinners like these that make us feel like domestic goddesses and gods.

Chef Tip: As with all searing, the key is direct contact with a hot, hot pan and letting heat do its job. That's why we don't overcrowd the pan and work in batches.


  • Olive oil

  • 8 bone-in chicken thighs, skin-on, pat dry

  • Salt

  • Haven's Kitchen Herby Chimichurri

  • 1½ cups chicken broth

  • 1 bunch of kale, stems removed, chopped

  • 3/4 can (9oz) of white Cannellini beans


Step 1

In a large, lidded skillet or Dutch oven over medium-high heat, add a glug of oil to coat the pan

Step 2

Season the chicken with salt, then lay in the pan, skin side down, and cook for about 4 minutes. Flip, and cook for another 3-4 minutes. Set aside and work in batches until all the chicken is seared and golden. Remove the chicken from the pan.

Step 3

Add about ½ pouch of Chimichurri and 1 cup of broth to the pan; using a wooden spoon to scrape up any bits from the chicken. Bring to a simmer, and reduce the broth by about half. Add the kale, beans, and a pinch of salt. Stir to combine

Step 4

Nestle the chicken, skin side up back into the pan, and add the rest of the broth. Cover the pan and simmer on low heat for about 30 minutes. To crisp up the skin again, pop the pan under the broiler for about 3-5 minutes

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 190

  • Total fat = 8g

  • Total carbohydrates = 12g

  • Fiber = 5g

  • Protein = 17g

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