- 4 bone-in skin-on chicken thighs
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 medium yellow onion
- 1 cup chicken stock
- 14.5- ounce can cannellini beans
- Salt and pepper to taste
- ⅓ cup fresh parsley
- 1 red Fresno chili pepper or use crushed red pepper to taste
- 1 lemon divided
- 3 ounces fresh baby spinach
Preheat the oven to 400ºF. Pat the chicken dry and season all over with salt and pepper. First, cut the onion into thin wedges. Next, drain and rinse the beans. Then, roughly chop the parsley leaves and mince the chili pepper. Finally, slice off 4 rounds from the lemon and juice the remaining lemon half into a bowl. After the lemon has been juiced into a bowl, add the parsley and minced red pepper to the bowl of lemon juice.
Fry the Chicken:
Heat the vegetable oil over medium high in an oven-proof skillet. Once very hot, add the chicken thighs, skin-side down, and cook for 5-7 minutes without moving until the skin is golden brown and crispy. After the skin is crispy, flip and cook 2 minutes more. Transfer to a plate.
Prepare the Beans:
To the skillet, add the butter over medium heat. Once melted and frothy, add the onion and season with salt. Cook, stirring often, until golden brown and softened, about 8-10 minutes. Next, turn the heat to high for 1-2 minutes or until the onions begin to turn dark brown around the edges. Finally, add the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and then reduce heat and add the beans.
Finish the Beans:
Turn the heat on the skillet back to medium. Once bubbly and hot, add the spinach and the bowl of lemon juice, parsley, and minced red pepper. Taste and season with salt and pepper to taste. Cook for 2-4 minutes or until the spinach has just wilted. Remove from heat.
Calories: 490kcal | Carbohydrates: 20g | Protein: 31g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 403mg | Potassium: 414mg | Fiber: 6g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 4mg