Crispy Pomegranate Fresno Chicken with Garlic Cannellini Beans & Charred Broccolini

With Garlic Cannellini Beans & Charred Broccolini

From Weekend at Dave's · Recipe by Dave Steinberg

Featured sauce: Bearfoot Pomegranate Fresno BBQ Sauce
Prep: 10 minutes · Cook: 35 minutes · Serves: 2 · Difficulty: Easy–Intermediate

The Story Behind the Dish

Some of my favorite meals start with a handful of good ingredients and a hot cast-iron skillet. This week’s recipe is exactly that: crispy, golden chicken thighs, creamy garlic white beans, and beautifully charred broccolini, all brought together with Bearfoot’s Pomegranate Fresno BBQ Sauce.

The secret is building flavor in layers. We render the chicken skin until deeply golden, use those flavorful drippings to cook shallots, garlic, and fresh Fresno chili, then simmer cannellini beans until they’re rich and creamy without adding cream.

A light finish of Pomegranate Fresno brings a balance of sweet fruit, tangy acidity, and subtle heat that complements the savory chicken without overpowering it.

It’s the kind of rustic, satisfying dinner that feels restaurant-worthy but comes together in about 45 minutes.

— Dave

Ingredients

Crispy Chicken

• 2 bone-in, skin-on chicken thighs
• 2 tbsp Bearfoot Pomegranate Fresno BBQ Sauce
• 1 tsp red wine vinegar
• 1 tsp extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

Garlic Fresno Cannellini Beans

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium shallot, finely diced
• 3 garlic cloves, thinly sliced
• ½ fresh Fresno chili, finely diced
• ¼ cup chicken bone broth
• 1 tbsp reserved chicken drippings
• 1 tsp fresh lemon juice
• Kosher salt and black pepper
• Fresh parsley, chopped

Charred Broccolini

• 1 bunch broccolini
• 2 tsp extra-virgin olive oil
• ½ lemon
• Flaky sea salt

Let's Cook

1. Crisp the Chicken

1. Preheat oven to 425°F. Pat chicken thighs completely dry and season generously with salt and black pepper.
2. Heat olive oil in an oven-safe stainless steel (or cast iron if you don’t have) skillet over medium heat. Place thighs skin-side down and cook undisturbed for 8–10 minutes, until the skin is deeply golden and crisp.
3. Flip and transfer the skillet to the oven for approximately 18–25 minutes, until the internal temperature reaches 175–185°F. Remove and rest for 5 minutes.

Dave's Tip: The biggest mistake with glazed chicken is adding the sauce too early. Pomegranate Fresno contains natural sugars that can caramelize quickly, so cook the chicken until the skin is perfectly crisp and add the glaze right before serving.

2. Prepare the Pomegranate Fresno Glaze

1. In a small saucepan, gently warm Bearfoot Pomegranate Fresno BBQ Sauce with red wine vinegar and a teaspoon of rendered chicken drippings.
2. Stir until glossy. Reserve for finishing the chicken.

3. Build the Creamy White Beans

1. Reserve approximately 1 tablespoon of chicken fat in the skillet.
2. Add diced shallot and cook until softened, about 2 minutes. Add garlic and Fresno chili and sauté another minute.
3. Stir in cannellini beans and chicken broth. Simmer for 4–5 minutes, gently crushing a few beans to create a naturally creamy texture.
4. Finish with lemon juice, fresh parsley, salt, and black pepper.

4. Char the Broccolini

1. Toss broccolini with olive oil and salt.
2. Heat a cast-iron skillet over medium-high heat and cook broccolini for 4–6 minutes, turning occasionally, until lightly charred and tender-crisp. Add a splash of water and briefly cover if needed.
3. Finish with fresh lemon juice and flaky salt.

5. Plate and Finish

1. Spoon the creamy cannellini beans into a shallow serving bowl. Arrange charred broccolini alongside and place the crispy chicken thighs over the beans.
2. Lightly brush the chicken with warm Pomegranate Fresno glaze, leaving some of the crispy skin exposed.
3. Finish with chopped parsley, freshly cracked pepper, and a roasted lemon half.

Dave's Kitchen Notes

• Glaze at the end. You get all the flavor without sacrificing crispy skin.
• Use the drippings. Shallots, garlic, and Fresno chili cooked in chicken fat are the backbone of the creamy beans.
• Crush a few beans. A naturally creamy texture without adding cream.

The Bearfoot Difference

Great BBQ sauce shouldn’t be limited to the grill. Our Pomegranate Fresno brings layers of fruit, chili, and acidity to everyday cooking, turning a simple skillet chicken dinner into something memorable.

Get the Sauce

Sweet-tart pomegranate with mild Fresno heat. Shop Bearfoot Pomegranate Fresno BBQ Sauce →
More Pomegranate Fresno recipes: /blogs/bearfoot-recipes/tagged/pomegranate-fresno

BBQ Redefined. · Clean Label. Real Flavor.