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Chicken Thighs with White Beans and Escarole
This hearty chicken dinner cooked in a cast-iron skillet is a crowd-pleaser.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
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.
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.
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.
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.
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