Preheat the oven to 400ºF.

Pat the chicken dry and coat with 2½ teaspoons Beau Monde Seasoning, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon black pepper, and 1 tablespoon extra virgin olive oil. Massage the oil and spices into the chicken, ensuring each thigh is coated evenly.

Heat 1 tablespoon extra virgin olive oil in a wide ovenproof pot over medium heat. Once hot, add the chicken skin-side down and cook without moving for 3 to 5 minutes. Rotate the pan as needed to ensure even browning on each thigh. The paprika and seasoning can darken and burn very quickly, so adjust the heat as needed to ensure the skin crisps without burning the spices. Flip the chicken and cook for 2 minutes.

Pour the water into the pot and bring to a boil. Turn off the heat and transfer to the oven, uncovered, for 25 to 30 minutes or until the chicken reaches 165ºF and the skin deepens in color. Thighs can go slightly higher than 165ºF and remain juicy.

Check the chicken after 15 minutes. If the tops are browning too quickly, cover loosely with foil.

Remove the pot from the oven and cover loosely with foil to keep warm as the green beans and mushrooms finish cooking.

While the chicken braises, place a large skillet on the stove over medium heat. Add the mushrooms and allow the moisture to cook out of them. Turn occasionally (they may stick; that’s okay).

Continue sautéing for 10 to 12 minutes until the water completely evaporates from the skillet. After the moisture evaporates, add 1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, and black pepper to taste. Continue sautéing for 5 minutes until browned and crisp around the edges. Remove from the skillet.

If the skillet seems dry, add a drizzle of extra virgin olive oil. Return the heat to medium. Add the green beans and sauté for 6 to 8 minutes. Season with ½ teaspoon kosher salt (use more or less depending on preference). Return the mushrooms to the skillet along with ¼ teaspoon crushed red pepper. If you prefer softer green beans, cover the skillet and continue cooking for 3 minutes.

Remove the lid from the green beans. Scoop out ¼ cup of braising liquid from the pot of chicken and add it to the skillet with the lemon juice to deglaze the skillet. Scrape up any browned bits stuck to the bottom and simmer for 1 to 2 minutes. Turn off the heat. Taste and adjust the seasonings to your preference.

Transfer the green beans and mushrooms to a large serving platter and arrange the chicken on top. Spoon the braising liquid over top as desired. Serve with minced chives or parsley. Enjoy!