One Skillet Braised Chicken Thighs with Spinach and Cannellini Beans

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 3 packed cups Baby spinach
  • 1 15-ounce can Cannellini beans
  • 3 Garlic cloves, large
  • 1 Italian parsley, fresh leaves
  • 2 tsp Oregano, dried
  • 1 28-ounce can Tomatoes, fire-roasted
  • 1 Yellow onion, small

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese, grated

Found on domesticate-me.com

Ingredients

• 1½ pounds boneless skinless chicken thighs (roughly 6 thighs)
• 2 tablespoons extra virgin olive oil
• Kosher Salt
• Fresh ground black pepper
• 1 small yellow onion, diced small
• 3 large garlic cloves, minced
• 28-ounce can diced fire roasted tomatoes
• 2 teaspoons dried oregano
• ½ teaspoon crushed red pepper flakes
• 3 packed cups baby spinach, roughly torn
• 1 15-ounce can cannellini beans, rinsed and drained
• For serving: (optional)
• Fresh Italian parsley leaves, chopped
• Grated Parmesan cheese

Directions

• Season the chicken thighs all over with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering (but not smoking!), add the chicken thighs to the pan and cook until lightly browned on both sides, about 3-4 minutes per side. (Be careful not to move the thighs for at least 3 minutes after you’ve added them to the pan, or the meat may stick to the pan and tear.) Transfer the browned chicken thighs to a plate and briefly set aside.
• Reduce the heat to medium. Add the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.
• Stir in the diced tomatoes oregano, and crushed red pepper. Bring to a boil, then lower to a simmer.
• Add the spinach and cook until just wilted, about 1 minute, then stir in the cannellini beans. Taste and season with a little salt if necessary.
• Return the chicken thighs to the skillet. (Really nestle them in there, peeps.)
• Cover and cook for 30 minutes until the chicken is very tender. Serve warm garnished with parsley and Parmesan if you’re feeling fancy.