Crispy Chicken Thighs with White Beans

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  1 cup, chopped or 160g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

Directions

1. Heat a large skillet over high heat. Add half of the oil and swirl to coat.
2. Season the chicken all over with half of the salt and half of the black pepper. Place thighs skin side down in the hot pan.
3. Cook 2 minutes, then reduce heat to medium-high and set a second heavy skillet (or a weight) on top to press. Cook about 5 minutes until the skin is deeply crisp.
4. Remove the top skillet, flip the chicken, and cook about 2 minutes more or until cooked through to 165°F. Transfer to a plate and keep warm.
5. Return the pan to high heat and add the remaining oil. Add the onion and jalapeño and sauté about 2 minutes until lightly charred.
6. Stir in the white beans and cook 1 minute. Season with the remaining salt and pepper, then gently fold in the pesto. Spoon the bean mixture over the crispy chicken and serve.