SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
- Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
- Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
- Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
- Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams
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Khanzada Attam
[email protected]This is one of my favorite recipes from the website. It's easy to make and always turns out delicious.
Danish Alone
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's perfect for a potluck or a casual dinner party.
Noor Farooq
[email protected]This dish is a bit time-consuming to make, but it's worth it. The chicken is so tender and flavorful, and the sauce is divine. I highly recommend this recipe.
Mansun Tamu
[email protected]I'm not a big fan of chicken, but I really enjoyed this dish. The white beans and caramelized lemons added a lot of flavor. I will definitely be making this again.
Girls Lover
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy sauce, and they don't even realize they're eating beans.
Bruce Schwarze
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but the flavors are amazing. I always get compliments when I make it.
Mane Kocharian
[email protected]This dish is a great way to use up leftover chicken. I made it with some rotisserie chicken and it turned out great. The sauce is also very versatile. I've used it with chicken, fish, and pork.
Usman Butt
[email protected]I've made this dish several times and it's always a winner. The chicken is always moist and flavorful, and the sauce is rich and creamy. I usually serve it over rice or pasta.
Kum Maurice
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious. I love the way the caramelized lemons add a little bit of sweetness to the dish.
Shanna Newton
[email protected]I'm not a huge fan of white beans, but I really enjoyed this dish. The chicken was perfectly cooked and the sauce was delicious. I will definitely be making this again, but I might use a different type of bean next time.
M Waqar
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the combination of flavors and textures. The chicken was crispy on the outside and tender on the inside, and the white beans and caramelized lemons added a nice balance of
Lalmeey Hossan
[email protected]I followed the recipe exactly and it turned out perfectly. The chicken was cooked through but still moist, and the sauce was rich and flavorful. I served it over rice and it was a delicious and satisfying meal.
King Bail
[email protected]This dish was a hit with my family! The chicken was tender and juicy, the white beans were creamy and flavorful, and the caramelized lemons added a delicious tang. I will definitely be making this again.