Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 chicken thigh and about 1/2 cup bean mixture)

This method for cooking chicken--often referred to as "chicken under a brick"--creates a crispy skin coupled with a succulent interior.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Quick and Easy

November 01, 2016
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. 

Very Flavorful

March 13, 2016
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.