Chicken thighs with white beans and greens is one of those simple dinners that gives you a lot back ~ crisp-skinned chicken, creamy beans, plenty of greens, garlic, and Parmesan all in one pan.
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The beans-and-greens combination has deep roots in Italian home cooking, where escarole and white beans are a classic pairing. I use a mix of whatever greens look good ~ spinach, kale, chard, watercress, even beet greens ~ and canned white beans keep the whole thing firmly in weeknight territory.
I compromised and used prewashed baby spinach, but took the extra time to rinse a fresh bunch of kale and watercress in cold water. Watercress is my favorite green, and you won’t find it pre-packaged because it’s so delicate. I de-stemmed and chopped the kale, but left the tender watercress alone.
Tips for cooking with greens
- Almost any leafy green can be cooked, including beet tops and other greens you might normally discard.
- Most greens need very little cooking. I add them near the end and let the residual heat finish wilting them.
- Greens cook down dramatically, so start with more than you think you’ll need.
- A little lemon juice, vinegar, or wine at the end brightens their flavor.
The step by step
- I brown the chicken thighs in olive oil on the stove top.
- Then slide them into the oven to finish cooking.
- Meanwhile I prepare the beans and greens.
- I’ll nestle the chicken back into the pot right before serving so the skin stays crisp.
Need to make it ahead?
If you want to make this ahead, keep the chicken separate and reheat it in the oven before adding it back to the casserole. I run the thighs under the broiler at the last minute to crisp the skin.
The flavor here is intentionally simple: garlic, a little red pepper, good olive oil, and Parmesan. The beans stay creamy, the greens wilt into the pan, and the chicken goes back in at the end so the skin stays crisp.
Serve it with a warm crusty baguette to catch all those garlicky pan juices.
“I made this recipe for dinner tonight using kale and Swiss chard. Delicious and easy.”
~ Suzanne
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Chicken Thighs with White Beans and Wilted Greens
Ingredients
- 8 bone-in skin-on, chicken thighs
- salt, fresh cracked black pepper
- red chili flakes
- olive oil
- 1 medium onion, peeled, halved, and thinly sliced
- 4 cloves garlic, minced or thinly sliced
- 2 tsp minced fresh rosemary
- 2 cups chicken stock, or 1 cup stock and 1 cup white wine
- 30 ounces canned white beans, or cannellini beans drained and well rinsed
- 1 bunch kale, stems removed and chopped
- 1 bunch watercress, stems trimmed
- 1 lb baby spinach
garnish
- shavings of Parmesan-Reggiano cheese
Instructions
- Set oven to 375F
- Season both sides of the chicken with salt, pepper, and red pepper flakes, to taste.
- Lightly coat the bottom of a large braising casserole or Dutch oven with olive oil and heat over medium high heat until the oil is quite hot, but not smoking. Brown the chicken, skin side down and in batches, for 3 minutes, then flip and cook for another minute. Remove to a baking sheet and finish baking in the oven, about 12-15 minutes, or until a thermometer reads 155F (it will rise to 165F while it rests. When done, cover loosely with foil.
- Meanwhile, saute the garlic, onion, and rosemary in the same pan the chicken was browned in. Add more oil if necessary and saute for about 5-7 minutes, until soft and golden. Add the stock, or stock and wine, to the pan and bring up to a bubble. Add the beans, and let simmer for a few minutes.
- Add the greens to the pan, a few handfuls at a time, stirring to wilt them.
- Smash some of the beans to thicken the sauce, and taste to adjust the salt, pepper, or red chili flakes. Add more fresh rosemary if you like.
- Nestle the chicken thighs back into the pan, and heat through.
- Serve topped with shavings of Parmesan.
Notes
- Add extra flavor by sauteing bacon or pancetta until crisp, then remove the meat from the pan and continue with the garlic and onions according to the recipe. Add the crispy bacon or pancetta back into the pan in along with the chicken.
- Sausage would be wonderful in place of the chicken thighs.
- Leave out the meat and make this vegan or vegetarian using wine or vegetable stock in place of the chicken stock. This makes a great side dish, too.
Nutrition
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