
One-Skillet Crispy Chicken With Brothy Beans
Author:
Emily C.
Ingredients
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4 bone-in, skin-on chicken thighs (about 700g)
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Kosher salt plus freshly ground black pepper, to taste
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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3 garlic cloves, crushed
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1 teaspoon fennel seed, lightly crushed
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1/4 teaspoon chile flakes, or to taste
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Finely grated lemon zest, from 1 lemon
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350ml chicken stock (homemade or store-bought), or more as needed
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250g (packed) kale (curly or Tuscan)
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1 x 660g jar of Organic White Beans or Queen Butter beans
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400g diced tomatoes, drained of juice
Directions
Season the chicken thighs on both sides with salt and pepper. In a 12-inch skillet, heat olive oil over medium heat. Add chicken, skin side down. Cook, without moving, until the skin has rendered its fat and is deeply browned and crispy, about 15 to 25 minutes. Lower heat if the skin is browning too quickly or unevenly. Remove skillet from heat, and transfer chicken to a plate, leaving the rendered fat in the skillet.
Return the skillet to medium heat and add the onions. Sauté until tender, scraping the bottom with a wooden spoon to release any bits of fond, about 6 minutes. Add garlic, fennel seed, chile flakes, and lemon zest, and sauté for another minute.
Add chicken stock, kale, cannellini beans, and tomatoes. Bring to a simmer and arrange the chicken thighs on top, leaving the skin out of the liquid. Cook, uncovered, for 5 to 10 minutes, or until the chicken is cooked through (74°C in the thickest part), adjusting the heat to maintain a gentle simmer. Taste the broth and adjust the seasoning with salt and pepper.
To serve, ladle a scoop of the brothy beans into a low bowl, with a crispy chicken thigh (either left whole or cut into bite-sized pieces) on top. Serve with crusty bread, if desired.
We've de-Americanised this recipe from the Food52. com for you + made it more Bold Bean Co friendly. The original for the recipe is here.