Preheat oven to 425ºF. Pat the chicken dry and season all over with salt and pepper. Heat a slick of oil in a wide pot over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until browned and and crispy.

Flip the chicken thighs so that they are skin-side up. Transfer to the oven for 25-35 minutes or until the chicken reaches 165ºF on an instant-read thermometer.

Transfer the pan of chicken back to the stove and transfer the cooked chicken thighs to a plate. Cover them with foil to keep them warm.

Remove all but 1 tablespoon of fat in the pan and turn the pan to medium heat.

Add the sliced shallot and garlic and cook for 1-2 minutes, stirring regularly to keep the garlic from burning.

Season the garlic and shallot with salt, pepper, and crushed red pepper. Melt the butter into the aromatics. Once frothy and melted, pour in the white wine and scrape up any browned bits stuck to the bottom. Bring to a boil.

Pour the chicken stock into and drained beans into the wine. Bring to a boil and season with salt and pepper. Add the spinach, lemon zest, and lemon juice and toss to combine.

Turn on the broiler. Place the chicken on top of the spinach and drizzle the skin with a touch of extra virgin olive oil. Transfer to the broiler for 3-5 minutes until the skin is very crispy and browned. Return the pan to the stove and stir in the heavy cream.

Ladle the creamy beans and greens into shallow bowls and place a chicken thigh on top. Sprinkle with more black pepper, if desired. Enjoy!