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Crispy Chicken Thighs with Greens and Beans
Crispy Chicken Thighs with Greens and Beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 8 bone in skin on chicken thighs (3 lb)
  • Kosher salt and black pepper
  • 3 tbsp olive oil
  • 2 shallots, sliced thinly
  • 4 cloves garlic, minced
  • 1 tbsp fresh chopped sage
  • 1 bunch lacinato kale, destemmed and roughly chopped
  • ½ cup chicken broth plus 2 tbsp
  • 2 15 oz cans cannelini beans, drained and rinsed
Instructions
  1. Preheat the oven to 425 F.
  2. In a large ovenproof skillet or dutch oven, large enough to hold all the chicken at once, add 2 tbsp olive oil over medium heat. Pat the chicken dry with paper towels and sprinkle both sides with kosher salt and black pepper. Place the chicken skin side down in the skillet and do not disturb them for 10 minutes. Once the skin is crispy, turn the chicken thighs over, add 2 tbsp of chicken broth to the pan, and place the skillet in the oven, cooking for 25 minutes or until the chicken is fully cooked. Test it to make sure it's no longer pink.
  3. Remove the chicken and the juices from the skillet and place on a plate to reserve. In the same skillet, add the remaining tbsp of olive oil over medium heat. Add the shallots, and cook, stirring until the shallots are softened. Add the garlic and sage, cooking an additional minute, until aromatic. Add ½ cup of the broth and scrape up any brown bits with a wooden spoon. Add the kale and cook for a minute until it begins to wilt. Add the beans to the pan and cook for another couple of minutes, until the beans are warmed. If the beans look dry, add a splash more chicken broth. Taste for salt if needed. Add the chicken and any accumulated juices back to the pan, nestling them into the beans and greens and let them warm through, about 2 minutes. Then serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/10/31/crispy-chicken-thighs-with-greens-and-beans/