Equipment
Ingredients
Chicken
- 800 g bone-in skin-on chicken thigh, trimmed of excess overhanging fat
- 6 g kosher salt
- 2 g black pepper, freshly ground
Aromatics & Vegetables
- 15 ml olive oil
- 1 lemon, cut into thin rounds, seeds removed
- 150 g shallot, peeled and quartered lengthwise
- 3 garlic clove, peeled and smashed
- 5 g fresh thyme, whole sprigs
- 150 g lacinato kale, tough stems removed, roughly chopped
Pantry Liquids & Legumes
- 240 ml chicken stock, warm or room temperature
- 240 g cannellini bean, drained and rinsed well
Nutrition (per serving)
Method
Thoroughly pat the chicken thighs dry on all sides using paper towels to remove excess moisture and ensure a crispy skin.
Season the dried chicken thighs generously on all sides with kosher salt and freshly ground black pepper.
Heat the olive oil in a cast-iron skillet over medium heat. Place the chicken thighs skin-side down and sear undisturbed until the fat renders and the skin is deeply golden brown and crispy. Flip and cook briefly, then transfer to a plate.
Leave the rendered chicken fat in the skillet. Add the lemon slices and quartered shallots, cooking until the lemon softens into a jammy texture and browns on both sides. Remove the lemon slices to a clean plate, leaving the shallots in the pan.
Add the smashed garlic cloves and fresh thyme sprigs to the skillet with the shallots. Sauté until deeply fragrant and slightly softened.
Pour the chicken stock into the skillet. Use a wooden spoon to scrape up any browned savory bits stuck to the bottom of the pan to build flavor.
Stir the drained cannellini beans and chopped lacinato kale into the simmering stock. Cook until the kale is completely wilted and bright green, and the liquid has slightly reduced.
Nestle the seared chicken thighs skin-side up back into the skillet, resting them on top of the beans and kale so the skin remains exposed. Arrange the caramelized lemon slices around and on top of the chicken.
Simmer gently over medium-low heat until the chicken finishes cooking through, reaching an internal temperature of 74°C/165°F.
Remove the skillet from the heat and allow the dish to rest before serving. This allows the sauce to thicken slightly and flavors to meld.
Chef's Notes
- Starting the chicken thighs in a moderately heated pan skin-side down allows the fat to render slowly, resulting in an exceptionally crispy skin without burning.
- Do not discard the rendered chicken fat. It forms the foundational savory base that coats the white beans and wilts the kale perfectly.
- Caramelizing the lemon slices tempers their sharp acidity and brings out natural sugars, creating a complex, jammy condiment that cuts through the richness of the chicken.
- Rinsing canned beans thoroughly removes excess starch, preventing the pan sauce from becoming unpleasantly thick and gluey.
Storage
Refrigerator: 3 days — Store in an airtight container. The rendered chicken fat may solidify; it will melt upon reheating.
Freezer: 1 month — Kale texture will soften considerably upon freezing and thawing, but flavor remains excellent.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water until the chicken reaches 74°C/165°F.
