Chicken Thighs with White Beans and Wilted Greens
Chicken Thighs with White Beans and Greens is a healthy family meal you can whip up in 30 minutes!.
Servings: 6 servings
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
Calories: 648 kcal · Carbohydrates: 39 g · Protein: 47 g · Fat: 34 g · Saturated Fat: 9 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 14 g · Trans Fat: 0.2 g · Cholesterol: 191 mg · Sodium: 342 mg · Potassium: 1655 mg · Fiber: 10 g · Sugar: 3 g · Vitamin A: 9412 IU · Vitamin C: 44 mg · Calcium: 259 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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