Crispy Chicken Thighs with White Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil, divided
4 skin-on, boneless chicken thighs (about 1 pound)
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
1 Fresno pepper, thinly sliced
1 (15-ounce) can unsalted cannellini beans, undrained
1/3 cup prepared pesto
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Directions: |
Directions:1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.
2. Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
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