Crispy Chicken Thighs with Lemony White Beans

• 총 시간: 30 minutes

재료

6 small bone-in, skin-on chicken thighs (about 1 3/4 pounds)

2 1/2 teaspoons kosher salt, divided, plus more to taste1/2 teaspoon black pepper

1/2 teaspoon black pepper

2 tablespoons extra-virgin olive oil

6 large garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

1/4 cup water or white wine

2 teaspoons grated lemon zest 3 tablespoons fresh lemon juice

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh oregano

2 (15-ounce) cans cannellini beans, drained and rinsed

2 cups cherry tomatoes, halved

Baby arugula, for garnish

방향

Sprinkle chicken evenly with 1 1/2 teaspoons salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about 12 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F, about 5 minutes. Transfer chicken to a large plate, reserving drippings in skillet.

Add oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds. Add 1/4 cup water (or wine); cook, scraping up browned bits from bottom of skillet, until the liquid is mostly evaporated, about 1 minute. Remove skillet from heat; stir in lemon zest and juice and oregano. Transfer 2 tablespoons pan sauce to a small bowl, and season with additional salt to taste; set aside.

Add beans, tomatoes, and remaining 1 teaspoon salt to reserved pan sauce in skillet; cook over medium, stirring often, until beans are heated through and tomatoes begin to soften, about 3 minutes. Divide bean mixture evenly among plates, and top with chicken thighs. Garnish with arugula, and drizzle with reserved pan sauce.

영양 정보

• 칼로리: 585 kcal
• 지방 전체: 26 g
• 포화 지방: 7 g
• 불포화 지방: 0 g
• 콜레스테롤: 194 mg
• 나트륨: 1220 mg
• 탄수화물 전체: 40 g
• 식이섬유: 10 g
• 총 당류: 2 g
• 단백질: 50 g