Jacques’ White Beans with Chicken

Season chicken thighs with salt and pepper.

Coat the bottom of a pan with oil and place over medium-high heat.

When the oil is hot, add the chicken in a single layer, careful not to crowd the pan.

Cook until nicely browned, about 5 minutes, then flip and cook the other side for another 5 minutes or so.

Add the cans of beans with their liquid, and tomato sauce. Cook until it reaches a gentle boil. Then, reduce the heat to medium-low and maintain a steady simmer, cover with the lid tilted on one side, and cook, stirring occasionally, until the chicken pulls easily from the bone easily, about 35 minutes.

Add the parsley and garlic; cook about 5 more minutes.