Crispy Chicken Thighs with White Beans

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  1 cup, chopped or 160g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Basil Pesto

  Kroger

  ⅓ cup or 80g

Directions

1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat.
2. 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.
3. 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. Serve over chicken and enjoy!
4. Recipe inspired by: http://www.myrecipes.com/recipe/crispy-chicken-thighs-white-beans

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