chicken thighs with spicy white beans and gremolata
Chicken thighs and gremolata is an easy one-pan meal that is delicious, fast, and inexpensive to make. Searing the chicken thighs then using the rendered fat to cook the beans maximizes flavor and makes a can of white beans taste more delicious than you ever thought was possible. It is a totally self-contained dish as you don’t even need any additional oil for cooking.
Gremolata is traditionally served with the Italian specialty osso bucco, which is a braised veal shank, as a refreshing condiment for the rich dish. Here, it brightens up a rather beige meal. The versatile combination of parsley, garlic, and lemon zest can balance out and liven up any dish.
for the chicken and beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon crushed coriander seeds
- 1 teaspoon aleppo pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 1 can white beans (cannellini, great northern, navy) drained and rinsed
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon olive oil (for drizzling)
- ¼ cup parsley, loosely packed (for garnish)
- Freshly grated parmesan cheese (for garnish)
for the gremolata
- 1 cup parsley
- 1 garlic clove
- Peel of one lemon
Preheat the oven to 350°F. Heat a large, oven safe skillet (I use cast iron) on medium high heat. Generously season the chicken thighs with salt and pepper and place in the pan. Cook for about 7 minutes then flip to the other side and cook for another 7 minutes. Remove from the pan.
Add coriander seeds, aleppo pepper, cumin, smoked paprika, and crushed red pepper to chicken fat in pan. Cook for 1 minute to season the fat. Add beans and cook for 2 minutes until evenly combined. Add lemon juice and mix to combine.
Add the chicken thighs back into the pan with the beans and place in oven for 20 minutes.
Meanwhile, add parsley, garlic clove, and lemon peel to a food processor and pulse until the mixture is evenly combined.
Serve gremolata over chicken and beans with a drizzle of olive oil.