Another weeknight wonder, coming full-steam at ya!
I have a thing for chicken. Chicken thighs.
And rosemary. Fresh.
And lemon. Lots of it.
And creamy cannellini beans. I’ll take it all.
So let’s whip up an incriminatingly simple weeknight dish that will have you in the fetal position.
But I’m not dramatic about it or anything.
Extra virgin olive oil + grated garlic + lemon juice + lemon zest + intensely chopped rosemary + a hefty pinch of salt. We good?
We good.
Let’s get our thighs (the chicken, not ours) in that marinade so it can do its magic. Listen, if all you have is 15 minutes, she’s fine. If you have the whole day and want to let it marry forever, even better. Do what your life allows.
LOOK.
We’ve seared. We’ve deglazed. We’ve added cannellini beans and sobbed about it. We’ve added chicken stock and let it simmer and bubble up to the heavens. Things are looking so good for us.
She’s rustic and succulent and vibrant and looks like she just walked about the salon.
(…Salon Selectives! Oh, sorry, that’s something else.)
Little crushed red pepper and extra lemon wedges and girl. Crisp fall night bliss.
Make her happen!
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Ingredients
- 4-5 chicken thighs (boneless, skinless), excess fat trimmed (I used scissors to make it simple)
- 4 Tbs extra virgin olive oil
- 1-2 garlic cloves, grated
- 1 lemon, zested (divide the lemon in half, you’ll use half the juice in the marinade and half at the end)
- 2-3 Tbs finely chopped rosemary
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 cups chicken stock
- Coarse salt
Instructions
- In a medium shallow bowl, whisk together the oil, garlic, half the lemon zest, juice, rosemary and a pinch of salt. Add the chicken in a single layer and gently stir to coat on both sides. Let this marinate as long as you prefer. 30 minutes to overnight is just fine.
- Heat a wide skillet over medium high. Add the chicken to the pan and sear for seven minutes. Flip and sear another six or so. Add a tbs water, stock or white wine to the pan to deglaze and loosen the browned bits. This is all flavor!
- Add the cannellini beans, along with the stock. Let this simmer roughly five minutes, so that the beans can warm through and the flavors have a chance to marry.
- Off the heat, garnish with the reserved lemon wedges and extra rosemary. Even a pinch of crushed red pepper would do you right.
- Serves 4.
You can’t not completely love that. Video for you!
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