Chicken Thighs with White Beans and Wilted Greens

User Reviews

3.7

285 reviews
Good
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    6 servings

  • Calories

    648 kcal

  • Course

    Dinner

  • Cuisine

    Italian

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!.

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Ingredients

Servings
  • 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
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Instructions

  1. Set oven to 375F
  2. Season both sides of the chicken with salt, pepper, and red pepper flakes, to taste.
  3. 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.
  4. 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.
  5. Add the greens to the pan, a few handfuls at a time, stirring to wilt them.
  6. 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.
  7. Nestle the chicken thighs back into the pan, and heat through.
  8. 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 Information

Show Details
Calories 648kcal (32%) Carbohydrates 39g (13%) Protein 47g (94%) Fat 34g (52%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 191mg (64%) Sodium 342mg (14%) Potassium 1655mg (47%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 9412IU (188%) Vitamin C 44mg (49%) Calcium 259mg (26%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 648 kcal

% Daily Value*

Calories 648kcal 32%
Carbohydrates 39g 13%
Protein 47g 94%
Fat 34g 52%
Saturated Fat 9g 45%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 191mg 64%
Sodium 342mg 14%
Potassium 1655mg 35%
Fiber 10g 40%
Sugar 3g 6%
Vitamin A 9412IU 188%
Vitamin C 44mg 49%
Calcium 259mg 26%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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3.7

285 reviews
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