Ingredients
Method
- Over medium heat, add olive oil to cover the bottom of a dutch oven.
- Season chicken with salt, pepper, and dried herbs then add, skin side down, to the hot oil.
- Flip after skin is golden brown, about 4 minutes.
- Cook bottom additional 3-4 minutes.
- Add minced garlic, white beans, parsley, tomatoes, and 1/2 tin water. More water a needed.
- Braise on medium to medium-low for at least 1 1/2 hours or until chicken is fork tender.
- Serve over homemade pasta.
- Garnish with fresh parsley and Parmigiano-Reggiano.