Chicken thighs with vegetables and beans recipe

This is a great go-to when having friends over. Making the dried beans from scratch takes more time, but the end result is worth it. Canned beans will do in a pinch! Makes 8 servings Prep

time: 30 minutes Cook time: 2 hours, 15 minutes INGREDIENTS * 1 ¼ cups dried pinto or kidney beans (8 ounces) or 2 (15-ounce) cans * 2 tablespoons olive oil, divided * 1 large yellow onion,

chopped, divided * 1 carrot, peeled and chopped * 1 stalk celery, chopped * 8 bone-in, skin-on chicken thighs (about 3 pounds) * Kosher salt, to taste * Freshly ground black pepper, to taste

* 1 red or yellow bell pepper, seeded and chopped * 3 cloves garlic, minced * ¾ cup white wine * 2 ¾ cups chicken broth * 1 cup sugar snap peas, cut in half crosswise * 1 cup corn kernels,

fresh or frozen * ½ cup fresh basil leaves, sliced into thin ribbons * 6 chives, finely chopped * Juice of ½ a lemon DIRECTIONS Rinse the beans thoroughly with cold water, then transfer to a

large bowl. Fill the bowl with enough fresh water to cover the beans by a few inches. Stir. Allow the beans to stand at room temperature for 12 hours. Set a large pot over medium-high heat

and add 1 tablespoon of olive oil. Add half the onion and all the carrots and celery. Sauté until softened and lightly browned, about 5 to 7 minutes. Drain the beans and add to the pot. Pour

in enough fresh water to cover the beans and vegetables by 1 inch and bring to a boil. Reduce the heat to medium-low so the liquid simmers. Cook for 1 ½ hours, or until the beans are

tender. (If using canned beans, skip this step and simply add the drained beans to the sautéed vegetables.) Pour the beans and vegetables into a large bowl and set aside. Season the chicken

thighs liberally with salt and pepper. Return the pot to medium-high heat and add the remaining 1 tablespoon of olive oil. Place half of the chicken thighs skin side down in the hot oil.

Cook without moving until golden brown and crispy, about 5 minutes. Flip and cook the skinless side until lightly browned, about 4 minutes more. Transfer to a plate and repeat with the

remaining chicken thighs. Add the bell pepper and remaining onion to the chicken drippings in the pot. Sauté until softened and lightly browned, about 5 to 7 minutes. Add the garlic and cook

just until fragrant, about 30 seconds. Season with salt and pepper. Pour the wine into the pot and scrape up any brown bits from under the vegetables. Pour in the chicken broth and bring to

a simmer. Add the chicken back into the pot and cover. Simmer for 35 to 40 minutes until chicken reaches an internal temperature of 160°F. Add the beans, snap peas and corn, and continue

cooking for 5 to 10 minutes more, or until heated through. Remove the pot from the heat. Stir in the basil, chives, lemon juice, and additional salt and pepper to taste. Serve immediately.

COOK WITH REBA Two more recipes from _Not That Fancy _for AARP members to try: REBA’S MEXICAN CORNBREAD I’ve never been considered much of a cook. But when I make my beans and Mexican

cornbread, no one ever complains! STRAWBERRY SHORTCAKE This dessert is a classic for a reason! READ ABOUT REBA MCENTIRE’S BOOK, _NOT THAT FANCY_.