Batch magic: plump brothy beans + crispy capers

Plus sunny chicken thighs, olives, lemons

There is something about wintertime that makes a steaming pot or skillet brimming with roasted goodness, the best thing ever. We’re squarely in that season. When you cook a hearty batch meal the flavors get time to meld and intensify over the following days, which makes each subsequent dipping-in even more delectable. If there is need to further entice you, a velvety pot o’ beans affords you to pull from it for a few days and use your free time to ponder life, or the weekend, or what spring will bring… And that is a gift.

That was the aspirational take, which is perfectly valid. The practical take: another reason to make a batch meal is - if you’re like me - you regularly manage a hectic schedule. I am constantly juggling multiple recipes. Whether it’s producing delicious fare over on Instagram, prepping food for guests, or needing to resolve “oh hey what’s for lunch”, it is common to get only so far in a recipe of my own as I work around other projects. I therefore benefit from making plenty of dishes in installments. Especially if I intend to document the results in photos, amidst these still-so-short winter days. 

Hopefully, breaking the process out into staggered steps helps you work around other demands, too. Scroll down for the full details. Whether you have the patience - and prior planning - to allow the beans a few hours to thicken in their liquid or not, this is a dish that works around whatever else you have going on. 

Because it is citrus season, I’m also including a delightfully savory one-pan meal. It’s too good not to share. There’s also this and this, both which make for bright eating in your further hunts for citrus-centric yum. Even though the burnished thighs are the obvious star here, the shallots and lemons turn sweet as they caramelize and get offset by briny, buttery castelvetrano olives. The whole dish is dreamy, down to the pan jus.

Don’t forget the crusty bread…

Skillet chicken with Meyer lemons and olives
Serves 4
4 bone in, skin-on chicken thighs
3-5 shallots or small onions
3/4 cup pitted castelvetrano olives
3 Meyer lemons, cut into halves
1 ½ cup chicken stock (homemade, if you have it)
½ cup dry white wine
3 cloves garlic, peeled and crushed with the flat of a knife
extra virgin olive oil, for sautéeing
Aleppo chili flakes, to garnish
Kosher salt and freshly cracked pepper
Crusty bread to sop up the juices

Pat the chicken dry and season both sides with salt and pepper. Arrange thighs skin side-up on a plate or tray and allow to come to room temperature as you prepare the other ingredients. Preheat the oven to 400°.
 
Heat a large cast iron skillet over medium-high heat. When it is hot, add a drizzle of oil and swirl to coat. Sear thighs skin side-down for 5-7 minutes, or until burnished and golden.

Turn thighs skin side up. Add shallots, garlic, and lemons, nestling them in the spaces in-between. Cook until shallots are translucent and lemons begin to caramelize, about 5 minutes.

Turn lemons to brown on all sides, then add the olives and wine. Reduce the wine by half. Add the stock and bring to a boil, then transfer the pan to the oven.

Cook the thighs for 10 minutes or until juices run clear when pierced with a sharp knife at the thickest part of the meat. Transfer the pan to a trivet set at the table and sprinkle all over with Aleppo chili flakes, to taste.

Spoon the chicken, olives, shallots, lemons, and pan sauce into shallow bowls and sop up with crusty bread.

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Want this recipe for brothy, plump beans, burnished carrots, and crispy capers? It’s vegan, hearty, and super nourishing. This recipe is for paid subscribers only. If you’re already a paid subscriber - THANK YOU! - just keep scrolling. If you’re not a paid subscriber, please consider updating your subscription to paid. I really appreciate your support. If a paid subscription is not for you right now, that’s okay! This newsletter regularly features all kinds of recipes. I really appreciate your being here.