Why Make This Recipe
Chicken Thighs with White Beans and Escarole is a wholesome and delicious dish that combines flavorful chicken with nutritious greens and beans. This recipe is perfect for a family dinner or a cozy night in. It offers a great balance of protein, fiber, and vitamins, making it both satisfying and good for you. Plus, it is simple to prepare and can be cooked in just one skillet, saving you time on cleanup!
How to Make Chicken Thighs with White Beans and Escarole
Ingredients:
- 2 tbsp. olive oil, divided
- 8 small chicken thighs (about 2 pounds total)
- Kosher salt and freshly ground black pepper
- 6 skin-on cloves garlic, plus 2 cloves thinly sliced, divided
- 2 sprigs oregano, plus 2 teaspoons chopped, divided
- 2 strips lemon rind, thinly sliced, plus 2 tablespoons juice, divided
- 1 tbsp. Dijon mustard
- 1 small head escarole, trimmed and torn into pieces
- 1 (15-ounce) can small white beans, rinsed
Directions:
- Heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet over medium heat.
- Season the chicken thighs with salt and pepper. Cook them skin-side down until the skin is golden brown and crispy, about 7 to 8 minutes.
- Turn the chicken skin-side up. Add the skin-on garlic cloves and oregano sprigs. Cook until the garlic is golden brown and the chicken is cooked through, about 6 to 8 minutes. Transfer the chicken, garlic, and oregano to a platter.
- Add the sliced garlic, lemon rind, chopped oregano, and remaining tablespoon of olive oil to the skillet. Cook and stir for 1 minute.
- Pour in 1/4 cup of water and cook, scraping up any brown bits, for 1 minute. Stir in the Dijon mustard.
- Add the escarole in two batches if necessary. Season with salt. Cook, stirring occasionally, until the escarole begins to wilt, about 2 to 4 minutes.
- Reduce heat to medium-low. Add the beans and cook until the escarole is tender and the beans are heated through, about 2 to 3 minutes. Stir in the lemon juice.
- Serve the dish topped with the chicken, skin sides up.
How to Serve Chicken Thighs with White Beans and Escarole
This dish can be served right from the skillet, adding a rustic touch to your table. It pairs well with a simple side salad or some crusty bread to soak up the flavorful juices. A sprinkle of fresh herbs can also add color and a burst of flavor to the final presentation.
How to Store Chicken Thighs with White Beans and Escarole
Allow any leftovers to cool to room temperature and then transfer them to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Chicken Thighs with White Beans and Escarole
- Use bone-in, skin-on chicken thighs for the best flavor and moisture.
- Don’t rush the cooking of the chicken; letting it get crispy will enhance the overall taste.
- If you can’t find escarole, you can substitute it with kale or spinach.
- Adjust the amount of garlic used based on your preference for a milder or more intense flavor.
Variation
For a different twist, consider adding some diced tomatoes or bell peppers to the dish for added color and flavor. You could also swap out the white beans for chickpeas or lentils for a unique taste.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may not be as juicy. Adjust cooking time as needed.
What if I can’t find escarole?
You can substitute escarole with kale, spinach, or any other leafy green.
How do I know when the chicken is cooked through?
The internal temperature of chicken should reach 165°F (74°C). You can use a meat thermometer to check.
