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; flip and cook until the other side is browned.

Add the cans of beans with their liquid, and tomato sauce.

Cook until it reaches a gentle boil. Reduce the heat and simmer, partially covered, until the chicken is reaches an internal temperature of 165-F, about 35 minutes.

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