Prep Time 25m
Cook Time 40m
Ready Time 60m
Yield 4 servings

  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 8 bone-in chicken thighs with skin (1 1/2 pounds)
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1/2 cup chopped onion
  • 2 medium red bell peppers, cut in strips
  • 1/2 teaspoon minced fresh garlic
  • 2 cups chicken broth
  • 1/3 cup diced smoked Spanish chorizo sausage
  • 1 teaspoon crushed red ancho chile
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • 1/2 cup chopped flat leaf fresh parsley
Preparation Directions
  • Step 1Combine flour, 1 teaspoon salt and pepper in large resealable plastic bag. Add chicken to bag; seal. Shake to coat with flour mixture.
  • Step 2Heat oil in large skillet over medium-high heat. Add chicken to skillet, skin side down. Cook 4 minutes on each side or until deep golden brown. Remove chicken from skillet. Reduce heat to low. Add onion to pan drippings; saute 2 minutes. Add red pepper and garlic; saute 5 minutes. Stir in chicken broth, chorizo, chiles and remaining 1/4 teaspoon salt. Bring to a boil over high heat. Return chicken to skillet.
  • Step 3Cover skillet with tight-fitting lid. Reduce heat to low. Simmer 20 minutes. Add beans to skillet. Cook, uncovered, an additional 10 minutes or until internal temperature of chicken reaches 165°F. Stir in parsley just before serving.
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