Italian-Style Chicken with Bean Stew

Ingredients:

• 8 chicken thighs with skin and bones (about 1 kg)
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 4 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 0.5 cups dry white wine
• 2 cups lightly salted chicken broth
• 1 can (425 g) canned cannellini beans, rinsed
• 1 can (400 g) of canned chopped tomatoes
• 1 teaspoon dried oregano
• 1/3 cup grated Parmesan cheese, plus extra for serving
• Fresh oregano, for serving (optional)

Preparation:

1. Preheat oven to 220°C. Sprinkle the chicken with salt and black pepper.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken, skin side down, and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
3. Reduce heat to medium, add the onion, garlic, and red pepper flakes, and cook until the onion is soft, about 7 minutes. Add the tomato paste and stir until it coats the onion and darkens the color, about 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Add the broth, beans, tomatoes, and oregano and bring to a simmer. Return the chicken to the pan along with any juices from the plate. Transfer the pan to the oven and bake until the chicken is cooked through, about 25 minutes.
4. Transfer the chicken thighs to a platter. Add the cheese to the bean mixture, season with salt and pepper, and sprinkle with fresh oregano, if using. Serve with the chicken, garnished with additional Parmesan cheese.