Photo: Greg Dupree; Prop Styling: Claire Spollen; Food Styling: Margaret Monroe Dickey
This chicken recipe, from Atlanta chef Todd Richards’ cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, is a favorite in his family. “This is inspired by the beans my dad made as a side dish when he grilled for celebrations during the summer,” says Richards. “He always made too much so we’d have leftover beans, and this recipe does the same.”
How to Make It
Step 1
Sprinkle the chicken thighs with 1 1⁄2 teaspoons of the salt and 1 teaspoon of the black pepper.
Step 2
Heat the oil in a large saucepan over medium. Sear the chicken thighs, skin side down, in the hot oil, until golden brown, about 7 minutes. Turn the chicken over, and cook until browned, about 5 more minutes. Remove the chicken from the pan; set aside.
Step 3
Reduce heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes. Stir the brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, and remaining 2 1⁄2 teaspoons salt into the pan. Return the chicken to the pan, and simmer until the chicken is done, about 10 minutes. Remove and discard the bay leaves.
Step 4
Let stand 25 minutes. Sprinkle with remaining 1 teaspoon black pepper and thinly sliced scallions before serving.
Chef's Notes
Cooking the chicken in the same pan as the beans gives the dish more depth.
