Chicken Thighs and Barbecue Beans

Ingredients:

• 8 ounces dried white beans, soaked in water 12 hours or overnight
• 6 slices thick cut bacon, cooked and chopped (I used Maple Bourbon Thick Cut)
• 2 (6-ounce) chicken thighs
• 4 teaspoons sea salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1/2 teaspoons red pepper flakes
• 2 1/2 cups chicken stock
• 2 bay leaves
• 1/2 cup packed light brown sugar
• 1/4 cup barbecue sauce
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar

Preparation:

Cook bacon in a Enameled Cast-Iron 7-1/4-Quart (Dutch) Oven (or other large pot) over medium heat until crisp. Transfer to paper towels to drain, then chop. Keep fat in the Dutch oven.

Sprinkle the chicken thighs with 1 1⁄2 teaspoons of the sea salt and 1 teaspoon of the freshly ground black pepper.

Sear the chicken thighs, in the bacon fat, until golden brown, about 7 minutes. Turn the chicken over, and cook until browned, about 5 more minutes. Remove the chicken from the Dutch oven; set aside.

Sauté the onion, red bell pepper, celery, garlic and red pepper flakes for 5 minutes.

Reduce heat to medium-low, add the drained beans, chicken stock, and bay leaves, simmer until the beans are tender, about 1 hour and 30 minutes.

Stir the brown sugar, barbecue sauce, ketchup, Worcestershire sauce, mustard, vinegar, and remaining 2 1⁄2 teaspoons sea salt into the Dutch oven.

Return the chicken to the Dutch oven, and simmer until the chicken is done, about 15 minutes. Remove and discard the bay leaves.

Stir in the bacon and let stand covered 5 minutes.

Serve.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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