Skillet Chicken Thighs with White Beans and Lemon

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Sometimes, like before traveling or around the holidays, I am in pure Simple Cooking mode, which means I want to use as few dishes as possible, cook for less than 30 minutes, and not buy a ton of new ingredients to get meals on the table.

Enter this recipe. It checks all of those boxes: Everything cooks in the same skillet (albeit not at the exact same time), and the total cooking time comes in at just under a half hour. If you’re not sure about cooking with sliced lemon, leave it out and, just before serving, squeeze fresh lemon juice onto each serving instead.

Skillet Chicken Thighs with White Beans

1 lemon, thinly sliced, seeds removed

1 shallot or small onion, peeled and cut into thin wedges

Salt and pepper

2 pounds bone-in, skin-on chicken thighs (about 4)

1 tablespoon olive oil, plus more for drizzling

1 (15-ounce) can cannellini beans

1 bunch kale, ribs removed, leaves torn into large pieces

Flaky sea salt

Olive oil, for drizzling

Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface. Cook, resisting the urge to check too frequently, until the skin is deeply golden brown, 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.

Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes.

Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.

Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.

Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

Serves 4.

Source: Adapted from the New York Times