Jacques’ White Beans with Chicken

Season chicken thighs with salt and pepper. Add enough oil to the hot pan to coat the bottom, then add the chicken in a single layer with room around each one (don't crowd them - do in batches). Cook until nicely browned, about 5 minutes, then flip the pieces and brown the other side for another 5 minutes or so.

Add the cans of beans (liquid and all) and tomato sauce. Cook until it reaches a gentle boil. Then, reduce the heat to medium-low and maintain a steady simmer, cover leaving a tiny gap 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.