Skillet Chicken Thighs with White Beans, Lemon & Thyme

Ingredients

• •4 bone-in, skin-on chicken thighs
• •2 tbsp olive oil
• •4 cloves garlic, thinly sliced
• •1 small bunch fresh thyme (about 8 sprigs)
• •2 cans (15 oz each) cannellini beans, drained and rinsed
• •1 lemon, half juiced and half cut into wedges
• •1 cup chicken stock
• •to taste salt and black pepper

Instructions

1. 1.Pat the chicken thighs dry and season both sides generously with salt and pepper.
2. 2.Heat the olive oil in a cast iron skillet over medium-high heat. Lay the thighs in skin-side down and cook undisturbed for 7-8 minutes, until the skin is deep golden and crisp. Flip and cook 3 more minutes, then transfer to a plate.
3. 3.Pour off all but about 1 tablespoon of the rendered fat. Lower the heat to medium and add the sliced garlic, stirring for 30 seconds until fragrant but not browned.
4. 4.Strip the leaves from half the thyme sprigs and add them to the pan; reserve the remaining sprigs. Stir for a few seconds to release their aroma.
5. 5.Add the drained cannellini beans and stir to coat in the garlicky oil. Pour in the chicken stock and squeeze in the juice from half the lemon. Season with salt and pepper and bring to a gentle simmer.
6. 6.Nestle the chicken thighs skin-side up into the beans, tuck in the reserved whole thyme sprigs, and reduce the heat to low.
7. 7.Simmer uncovered for 15-18 minutes, until the chicken is cooked through and the beans have thickened into a creamy stew. Mash a few beans against the side of the pan if you'd like it thicker.
8. 8.Taste the beans and adjust the salt and pepper. Serve straight from the skillet with the lemon wedges alongside for squeezing over.