Ingredients
Preparation
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.
- 2 tbps olive oil divided
- 4 skin-on, chicken thighs
- 3/4 tsp kosher salt, divided
- 1/4 tsp ground black pepper
- 1 cup finely chopped red onion
- 1 Fresno pepper, thinly sliced
- 2 cups cooked white beans
- 1/3 cup pesto
- 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.
( recipe credit : http://www.cookinglight.com/)
(Photo: Jennifer Causey; Styling: Claire Spollen)
