One skillet, one lavender-laced spice blend, one golden dinner: crisp thighs over tomatoes and white beans, très Provence.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — bone-in
Black Beans — swap: white beans, drained
3 steps
Method
1
Rub the thighs with herbes de Provence and salt; cold-pan sear skin-down to crisp, 12 minutes; flip briefly and remove.
13 min — timer available in cooking mode
2
Garlic and tomatoes into the fat, 3 minutes; wine reduced by half; beans folded in.
5 min — timer available in cooking mode
3
Thighs back on top, skin up; into a 200°C oven for 15–18 minutes. Lemon over the skillet at the table.
17 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.