American cuisine - Crispy Chicken and White Beans

Crispy Chicken and White Beans

Ingredients

• 1 tbsp. olive oil, plus more for the pan, if necessary
• 8 small chicken thighs
• 1 tsp. dried oregano
• kosher salt
• black pepper
• 2 cloves garlic, chopped
• 4 scallions, chopped (white and green parts separated)
• 2 tbsp. fresh lemon juice
• 2 15-oz. cans cannellini beans, rinsed
• 1/2 c. fresh flat-leaf parsley, roughly chopped
• Pinch of freshly grated nutmeg (optional)

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat. Season the chicken with the oregano and 1/2 teaspoon each salt and pepper and cook, skin-side down, until the skin is golden brown and crisp, 7 to 8 minutes.
2. Turn and continue cooking until the chicken is cooked through, 5 to 6 minutes more. Transfer the chicken to plates.
3. Discard all but 1 tablespoon of fat (adding additional oil, if necessary), then add the garlic and the white parts of the scallions and cook, stirring, for 1 minute. Add the lemon juice and 1/4 cup water and cook, scraping up any brown bits, for 1 minute.
4. Add the beans, parsley, the green parts of the scallions, nutmeg (if using) and 1/4 teaspoon each salt and pepper and cook, tossing until the beans are just heated through, about 1 minute. Serve with the chicken.