Chicken Thighs with White Beans and Escarole

Name: Chicken Thighs with White Beans and Escarole
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp. olive oil, divided; 8 small chicken thighs (about 2 pounds total); Kosher salt and freshly ground black pepper; 6 skin-on cloves garlic, plus 2 cloves thinly sliced, divided; 2 sprigs oregano, plus 2 teaspoons chopped, divided; 2 strips lemon rind, thinly sliced, plus 2 tablespoons juice, divided; 1 tbsp. Dijon mustard; 1 small head escarole, trimmed and torn into pieces; 1 (15-ounce) can small white beans, rinsed

Serve this hearty one-skillet dinner any night of the week.

By Kate MerkerPublished: Dec 13, 2020

1 Rating

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chicken thighs with white beans and escarole

Hector Sanchez

Yields:

Total Time:

30 mins

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Ingredients

2 Tbsp. olive oil, divided
8 small chicken thighs (about 2 pounds total)
Kosher salt and freshly ground black pepper
6 skin-on cloves garlic, plus 2 cloves thinly sliced, divided
2 sprigs oregano, plus 2 teaspoons chopped, divided
2 strips lemon rind, thinly sliced, plus 2 tablespoons juice, divided
1 Tbsp. Dijon mustard
1 small head escarole, trimmed and torn into pieces
1 (15-ounce) can small white beans, rinsed

Directions

1. Step 1Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium heat. Season chicken with salt and pepper. Cook, skin sides down, until skin is golden brown and crisp, 7 to 8 minutes.
2. Step 2Turn chicken skin sides up. Add skin-on garlic and oregano sprigs. Cook until garlic is golden brown and chicken is cooked through, 6 to 8 minutes. Transfer chicken, garlic, and oregano to a platter.
3. Step 3Add sliced garlic, sliced lemon rind, chopped oregano, and remaining tablespoon oil to skillet. Cook, stirring, 1 minute. Add 1/4 cup water and cook, scraping up any brown bits, 1 minute. Stir in mustard.
4. Step 4Add escarole, in 2 batches if necessary. Season with salt. Cook, stirring occasionally, until escarole is beginning to wilt, 2 to 4 minutes. Reduce heat to medium-low. Add beans and cook until escarole is tender and beans are heated, 2 to 3 minutes. Stir in lemon juice. Serve topped with chicken, skin sides up.