EASY DINNER RECIPE : SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON

Skillet Chicken With White Beans and Caramelized Lemon

Sómetimes, like befóre traveling ór aróund the hólidays, I am in pure Simple Cóóking móde, which means I want tó use as few dishes as póssible, cóók fór less than 30 minutes, and nót buy a tón óf new ingredients tó get meals ón the table.

INGREDIENTS

• 1  lemón, thinly sliced, seeds remóved
• Kósher salt and black pepper
• 2 ½  póunds bóne-in, skin-ón chicken thighs ór breasts (abóut 4 tó 6)
• 1  tablespóón canóla óil
• 1  shallót, peeled and cut intó thin wedges
• 1  bunch kale, ribs remóved, leaves tórn intó large pieces
• 1  (15-óunce) can small white beans (such as Great Nórthern, navy ór cannellini) ór chickpeas, drained and rinsed
• Olive óil, fór drizzling
• Flaky sea salt

PREPARATION

1. Tóss lemón slices and shallóts tógether in a small bówl and seasón with salt and pepper; set aside. (This will lightly pickle the shallót and sóften the lemón while yóu cóók the chicken.)
2. Seasón the chicken with salt and pepper. Heat óil in a large skillet óver medium heat and add chicken, skin-side dówn. Using kitchen tóngs ór a spatula, press the chicken evenly intó the skillet só it makes góód cóntact with the hót surface (which will prómóte brówning). Cóók, resisting the urge tó check tóó frequently, until the skin is deeply gólden brówn (think óf the cólór óf a well-baked cróissant), 5 tó 8 minutes, depending ón the size óf the chicken pieces. At this stage, móst óf the fat shóuld be rendered and the skin shóuld be crispy. Flip and cóntinue tó cóók until pieces are cóóked thróugh, anóther 7 tó 10 minutes.
3. Using kitchen tóngs, transfer chicken tó a plate tó rest, leaving all the fat behind. Add lemón and shallót tó the chicken fat, standing back if yóu need because it will sizzle. Cóók, swirling the skillet, until the lemón has started tó caramelize and brówn, 3 tó 5 minutes. (It’ll smell like a mix óf lemónade and caramel.)
4. Add the beans tó the skillet and seasón with salt and pepper. Cóók, tóssing óccasiónally, until the beans have started tó brówn a bit and sóak up all óf that caramelized lemón chicken fat, 3 tó 4 minutes. Wórking in batches, add kale and tóss tó wilt, seasóning with salt and pepper as yóu gó.
5. Return the chicken tó the skillet, alóng with any juices that have cóllected ón the plate, and cóók fór a minute ór twó, just só everything gets tó knów each óther in there.
6. Divide the chicken, beans and kale between plates, making sure tó tóp each serving with a few lemón slices. Sprinkle with flaky salt and a final few turns óf pepper, and drizzle with ólive óil.

recipe >>> www.cooking.nytimes.com

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