There are nights when we all crave a meal that feels like a warm hug — something hearty, colorful, and deeply satisfying, but without the hassle of a complicated prep or a pile of dishes. For those evenings, this recipe for One-Skillet Crispy Chicken With Brothy Beans from Food 52  is the answer you’ve been looking for. It’s a dish that manages to deliver layers of flavor, gorgeous textures, and vibrant colors, all with minimal effort. The crispy chicken thighs boast golden, shatteringly crisp skin, while the hearty beans, tender kale, and juicy tomatoes simmer together in a fragrant, savory broth. It’s the kind of meal that instantly lifts your spirits and leaves you feeling nourished and content.

Ingredients:

• 4 bone-in, skin-on chicken thighs (approximately 1½ pounds)
• 2 cups cooked cannellini beans (either homemade or from a 19-ounce can)
• 1 can (14 ounces) diced tomatoes, drained of their juice
• 4 cups packed kale, either curly or Tuscan variety
• 1½ cups chicken stock (homemade or store-bought), plus a little more if needed
• 3 garlic cloves, finely minced
• 1 medium yellow onion, chopped finely
• 1 tablespoon olive oil
• ¼ teaspoon chile flakes, or to your taste
• 1 teaspoon fennel seed, lightly crushed
• Zest from 1 lemon, finely grated
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Start by generously seasoning the chicken thighs with kosher salt and freshly ground black pepper. In a large 12-inch skillet, heat the olive oil over medium heat. Once the oil shimmers, lay the chicken thighs skin-side down. Let them cook undisturbed, allowing the fat to render and the skin to become deeply golden and deliciously crispy. This can take anywhere from 15 to 25 minutes, depending on your stove. If the skin begins to brown too quickly, simply lower the heat slightly. Once the skin is crisped to perfection, transfer the chicken to a plate, making sure to leave the rendered fat behind in the skillet.
2. Return the skillet to medium heat and toss in the finely chopped onion. Sauté the onion for about six minutes, stirring occasionally and scraping up the browned bits from the bottom of the pan. This fond is packed with savory flavor and will enrich the broth beautifully. Stir in the minced garlic, crushed fennel seed, red chile flakes, and lemon zest, letting everything cook for another minute until fragrant.
3. Add the chicken stock, kale, cannellini beans, and diced tomatoes to the skillet. Bring the mixture to a gentle simmer. Nestle the browned chicken thighs into the skillet, ensuring that the crispy skin remains exposed above the broth. Let everything simmer, uncovered, for another 5 to 10 minutes. The chicken should reach an internal temperature of 165°F when checked at the thickest point. Taste the broth and adjust the seasoning with more salt and pepper as needed.
4. To serve, spoon a generous helping of the brothy beans and greens into shallow bowls. Top each serving with one of the crispy chicken thighs, either left whole for dramatic presentation or sliced into bite-sized pieces for easier eating. If you like, pair this dish with a chunk of crusty bread to soak up every last drop of the flavorful broth.

This One-Skillet Crispy Chicken With Brothy Beans is proof that you don’t need hours in the kitchen to create a deeply satisfying and elegant meal. The magic of this recipe lies in its simplicity: rich flavors develop naturally from the careful browning of chicken, aromatic sautéing, and gentle simmering. With just one skillet, a few pantry staples, and a handful of fresh ingredients, you can bring a restaurant-worthy dinner to your table any night of the week. Whether you’re cooking for yourself or someone you love, this dish is sure to be a repeat favorite.

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