Beans & Greens with Seared Bone-In Chicken Thighs

Beans & Greens with Seared Bone-In Chicken Thighs
Tender chicken thighs, crisped in olive oil, mingle with aromatic fennel, onion, and garlic, seasoned with fragrant rosemary and a hint of red pepper warmth. Each bite offers a medley of textures and flavors, delivering comfort and satisfaction with every spoonful.

Ingredients

Olive oil
1/2 cup (1/4 cup for chicken, 1/4 cup for beans and greens)
Small fennel bulb, trimmed, cored and small-diced
1
Small yellow onion, small-diced
1
Fresh rosemary or thyme, minced
2 tsp
Garlic, minced
5 cloves
Red-pepper flakes, plus more to taste
1/4 tsp
Escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
1 large or 2 small bunches
Cannellini beans, rinsed
2 (15-ounce) cans
Chicken broth
2 cups
Kosher salt and black pepper
Lemon juice
1 Tbsp
Shredded mozzarella (optional)
1/2 cup
Grated Pecorino Romano or Parmesan, plus more for serving
3 Tbsp

Utensils

  • 12-inch skillet or Dutch oven

Instructions

In a 12-inch skillet or Dutch oven, heat the olive oil over medium.  Add the chicken thighs and let cook thoroughly, turning every 4 minutes to crisp the skin. Remove from the pan and set aside. Add the remaining ¼ cup olive oil and fennel, onion, and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, broth, and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red pepper flakes on the side.

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