cannellini beans, cooked from dried or from a 19-ounce canSeason the chicken thighs on both sides with salt and pepper. In a 12-inch skillet, heat olive oil over medium heat. Add chicken, skin side down. Cook, without moving, until the skin has rendered its fat and is deeply browned and crispy, about 15 to 25 minutes. Lower heat if the skin is browning too quickly or unevenly. Remove skillet from heat, and transfer chicken to a plate, leaving the rendered fat in the skillet.
Return the skillet to medium heat and add the onions. Sauté until tender, scraping the bottom with a wooden spoon to release any bits of fond, about 6 minutes. Add garlic, fennel seed, chile flakes, and lemon zest, and sauté for another minute. Add chicken stock, kale, cannellini beans, and tomatoes. Bring to a simmer and arrange the chicken thighs on top, leaving the skin out of the liquid. Cook, uncovered, for 5 to 10 minutes, or until the chicken is cooked through , adjusting the heat to maintain a gentle simmer. Taste the broth and adjust the seasoning with salt and pepper.
To serve, ladle a scoop of the brothy beans into a low bowl, with a crispy chicken thigh on top. Serve with crusty bread, if desired.
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