Chicken Thighs with White Beans and Escarole

Chicken Thighs with White Beans and Escarole

Chicken Thighs with White Beans and Escarole

Serve this hearty one-skillet dinner any night of the week.
INGREDIENTS
2 tbsp. olive oil, divided
8 small chicken thighs (about 2 pounds total)
Kosher salt and freshly ground black pepper
6 skin-on cloves garlic, plus 2 cloves thinly sliced, divided
2 sprigs oregano, plus 2 teaspoons chopped, divided
2 strips lemon rind, thinly sliced, plus 2 tablespoons juice, divided
1 tbsp. Dijon mustard
1 small head escarole, trimmed and torn into pieces
1 (15-ounce) can small white beans, rinsed
DIRECTIONS
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium heat. Season chicken with salt and pepper. Cook, skin sides down, until skin is golden brown and crisp, 7 to 8 minutes.
Turn chicken skin sides up. Add skin-on garlic and oregano sprigs. Cook until garlic is golden brown and chicken is cooked through, 6 to 8 minutes. Transfer chicken, garlic, and oregano to a platter.
Add sliced garlic, sliced lemon rind, chopped oregano, and remaining tablespoon oil to skillet. Cook, stirring, 1 minute. Add 1/4 cup water and cook, scraping up any brown bits, 1 minute. Stir in mustard.
Add escarole, in 2 batches if necessary. Season with salt. Cook, stirring occasionally, until escarole is beginning to wilt, 2 to 4 minutes. Reduce heat to medium-low. Add beans and cook until escarole is tender and beans are heated, 2 to 3 minutes. Stir in lemon juice. Serve topped with chicken, skin sides up.