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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Eric Moralez
[email protected]Overall, this skillet chicken recipe is a great choice for a quick and easy meal. The flavors are amazing and it's sure to be a hit with the whole family.
Dalise Aillance
[email protected]This dish is a bit too salty for my taste.
Eman abdalle
[email protected]I'm not a fan of chicken thighs, so I used chicken breasts instead. It still turned out great.
Hamidou Seyni
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to throw together.
Tusar Roy
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
Farooq village vlogs
[email protected]I love the bright and tangy flavors in this dish. It's so refreshing.
Confidence Friday
[email protected]The chicken was a bit overcooked, but the overall flavor of the dish was still good.
Dinushika Maduwanthi
[email protected]This skillet chicken is now one of my family's favorite meals. It's so flavorful and comforting.
Tristan Kendrick
[email protected]I added some chopped spinach to the dish and it turned out great.
jose veloso
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the results are amazing.
Faustino Facundo
[email protected]I'm not a big fan of white beans, but they actually worked really well in this dish.
Laisha Rodriquez
[email protected]The chicken was a bit dry, but the white beans and lemons were great.
Tariq Riaz
[email protected]The caramelized lemons are the star of this dish. They added such a unique and delicious flavor.
Joyce Hlavacek
[email protected]This dish was so easy to make and turned out so delicious. Will definitely be making it again.
Shahana Yaseen
[email protected]5 stars! The chicken was moist and flavorful, the lemons added a wonderful citrusy touch, and the white beans were a great addition.
GLORIA NWANKWO
[email protected]This skillet chicken recipe is an absolute winner! The combination of caramelized lemons, juicy chicken, and tender white beans is simply divine.