Tanya Holland recipe: Braised Chicken Thighs with Barbecued White Beans and Scallions

You may revere Tanya Holland for her iconic fried chicken and waffles from the days of Brown Sugar Kitchen. But this dish, from the Oakland chef’s forthcoming cookbook, “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, $35), will give you newfound appreciation for Holland’s poultry prowess.

These chicken thighs, braised until the meat falls off the bone, are served atop a bowl of smoky white beans simmered in a homemade barbecue sauce. In a pinch? Use store-bought sauce thinned with a half-cup of chicken broth. Holland approves.

The much-anticipated “Tanya Holland’s California Soul” book publishes Oct. 25.

Braised Chicken Thighs with Barbecued White Beans and Scallions

Serves 4

BARBECUE SAUCE INGREDIENTS

½ cup chicken broth, vegetable stock, or beer

1 cup diced or crushed tomatoes

2 tablespoons tomato paste

3 tablespoons apple cider vinegar

3 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon dark molasses (optional)

1 tablespoon coarse-grain or brown mustard

DISH INGREDIENTS

4 to 6 bone-in, skin-on chicken thighs

Salt and freshly ground pepper

6 slices bacon

2 tablespoons neutral oil, such as avocado or grapeseed, as needed

1 small yellow onion, finely chopped

1 small bell pepper (green, red or a mixture), stemmed, seeded and finely chopped

1 stalk celery, finely chopped

2 large garlic cloves, minced

½ teaspoon crushed red pepper flakes or ½ jalapeño chile, minced

3 cups cooked white beans (from 1 heaping cup dried beans or two 15-ounce cans, drained and rinsed)

1/3 cup chicken broth, vegetable stock or beer

2 or 3 scallions, thinly sliced

Fresh Italian flat-leaf parsley, chopped

DIRECTIONS

Season the chicken all over with salt and pepper and set aside.

To make the barbecue sauce: In a small saucepan, combine the chicken broth, tomatoes, tomato paste, vinegar, Worcestershire sauce, sugar, molasses and mustard and whisk to combine. Bring to a simmer over medium heat and cook until fragrant, about 2 minutes. Set aside.

In a 12-inch ovenproof skillet with a lid (cast-iron is great) set over medium heat, fry the bacon until the fat renders and the bacon crisps. Transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Discard all but 2 tablespoons fat (or add oil, so you have about 2 tablespoons of fat in the pan). Increase the heat to medium-high.

Add the chicken, skin-side down, and sear until well browned, about 5 minutes. Turn and brown the other side, about 3 minutes. Transfer the chicken to a plate.

Heat the oven to 350 degrees.