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From @Good Food

Smashed Crispy Chicken Thighs with Herby Parmesan Beans

30 min · Serves 2

30 mintotal
15 minhands on
8steps
2servings

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Ingredients

  • 2 skin-on, bone-in chicken thighs
  • Salt
  • Black pepper
  • 1 tbsp olive oil
  • 400 g can white beans (such as haricot or cannellini), drained
  • 150 ml chicken stock
  • 2 tbsp crème fraîche
  • 1 tbsp pesto
  • 1/2 lemon, juiced
  • Handful of rocket or mixed salad leaves
  • Parmesan, for shaving

Method

  1. Season the chicken thighs generously on both sides with salt and black pepper.

  2. Heat the olive oil in a skillet over medium heat, place the chicken thighs skin-side down, and press down firmly to flatten them into the pan.

  3. Cook until the skin is deep golden and crispy, 8–10 minutes, then flip and cook through, about 5 minutes more.

    Then 13 min of waiting

  4. Remove the cooked chicken from the skillet and set aside on a plate.

  5. Add the drained white beans and chicken stock to the hot skillet, stirring to deglaze the pan over medium heat for 2–3 minutes.

  6. Stir in the crème fraîche, pesto, and lemon juice until a creamy sauce forms around the beans.

  7. Nestled the crispy chicken thighs back into the skillet over the creamy beans.

  8. Top with fresh rocket leaves and shave Parmesan over the dish before serving.

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