🍗 Chicken Thighs with White Beans and Escarole 🥬

Indulge in a savory, comforting dish that brings together golden-brown chicken, tender white beans, and fresh escarole—all flavored with garlic, oregano, and a splash of lemon juice.

Yields:

4 servings

Total Time:

30 minutes

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 tsp chopped, divided
• 2 strips lemon rind, thinly sliced, plus 2 Tbsp. lemon juice, divided
• 1 Tbsp. Dijon mustard
• 1 small head escarole, trimmed and torn into pieces
• 1 (15-ounce) can small white beans, rinsed

Directions

Step 1

Heat 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.

Step 2

Turn 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.

Step 3

Add 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.

Step 4

Add 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.