1 (15-ounce) can unsalted cannellini beans, undrained
1/3 cup prepared pesto
Est. added sugars 0g
How to Make It
Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.
Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto.
I modified the recipe by using a seasoning blend instead of salt and pepper for the chicken. My chicken thighs were on the meaty side so I cooked a little longer. I seared for 2 minutes, placed heavy skillet on top of chicken for 6 minutes, flipped chicken and cooked additional 6 minutes, removed from heat and allowed to rest. I used a green bell pepper instead of a fresno pepper and used the onion and pepper to de-glaze the pan. The addition of the pesto gave it a nice boost in flavor but if not into pesto, omitting and adding a little seasoning of your choice would also suffice. I would also drain some of the liquid from the white beans. This dish was very good. The cooking method for the chicken yielded crisp skin and juicy meat. 1 serving called for 1 chicken thigh but i had two chicken thighs with a serving of beans and it was a very satisfying meal. From start to finish, it took 30 minutes. I would definitely make some variation of this again.
This was a very nice and flavorful chicken dish. The one thing I would recommend is if your thighs are bigger than what the recipe calls for, you should be sure to cook them thoroughly (i.e. longer than 2 minutes on the second side) or you will be getting up from the table and zapping them in the microwave. The satiety level of this dish was great -- the beans, pesto, and peppers (I used jalapeño) were a great combination and I felt totally satisfied when I was finished, despite the fact that my thigh was rather small. It was not clear as to whether or not one was supposed to eat the skin of the chicken. I tried it, but I have been so conditioned to NOT eat the skin, that only ate one bite.
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