Provençal Braised Chicken with White Bean Cassoulet & Charred Fennel

Ingredients

• 2 large bone-in, skin-on chicken thighs, about 10 oz total
• 3 tbsp extra virgin olive oil, divided
• 1 medium fennel bulb, sliced into wedges
• 0.5 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 0.75 cup canned diced tomatoes, no sugar added
• 0.5 cup low-sodium vegetable broth
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 leaf bay leaf
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 tsp Dijon mustard
• 0.5 tsp lemon zest

Instructions

1. 1

   Pat chicken thighs dry and season generously with salt and pepper on both sides.

2. 2

   Heat 2 tbsp olive oil in a large braising pan over medium-high heat. Sear chicken skin-side down for 4 minutes until golden, then flip and sear 3 minutes more. Remove and set aside.