Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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."

Gallery

Credit: Greg Dupree; Prop Styling: Claire Spollen; Food Styling: Margaret Monroe Dickey

Recipe Summary test

active:
30 mins
soak:
8 hrs
total:
10 hrs 5 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the chicken thighs with 1 1⁄2 teaspoons of the salt and 1 teaspoon of the black pepper.

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  • 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.

  • 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.

  • 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.

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