Preheat oven to 300 degrees. Season chicken with salt and pepper. Heat oil in a 3 quart Dutch oven over medium heat. Arrange chicken thighs in pot and cook on both sides, turning once to brown. Add onion, carrots, and green beans. In a medium bowl, whisk to combine vinegar, broth, tomato paste, and garlic.
Pour over chicken and vegetables. Sprinkle with thyme, salt and pepper. Cover with lid and transfer to oven. Bake for 50-60 minutes until chicken is tender. Let rest 10 minutes. Serves 4-6