Skillet Chicken With White Beans and Caramelized Lemon
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1lemon, thinly sliced, seeds removed
- 1shallot, peeled and cut into thin wedges
- Kosher salt and black pepper
- 2½pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
- 1tablespoon canola oil
- 1(15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
- 1bunch kale, ribs removed, leaves torn into large pieces
- Flaky sea salt
- Olive oil, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
874 calories; 58 grams fat; 14 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 12 grams polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 57 grams protein; 1133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.)
- Step 2
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.
- Step 3
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.)
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
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Cooking Notes
Barbara
So. Had high expectations, which were not really met. Kind of bitter, and not particularly interesting. For the snarks out there, I of course used dried yak instead of chicken thighs, bananas instead of shallots and lawn clippings instead of kale. Nonetheless, it was not a favorite.
JK
Should the beans be drained and rinsed before adding them to the skillet?
TE
Use Jacques Pepin's trick and make a shallow cut on either side of each thigh's bone to help them cook just a bit quicker.
Phil
"Using it to caramelize thick slices of lemon" First ingredient:1 lemon, thinly sliced. Which is it?
Thia
Everyone's comments really helped this dish! Round-up of the advice I'm glad I took: added fresh thyme to the lemon and shallot mix, doubled the amount of shallots (and beans), after browning (10 minutes) finished the chicken at 350 in the oven (25 minutes till cooked), threw a healthy pinch of red chile flakes in with the lemon and shallots, added a splash of white wine before the kale, used baby kale so it would cook fast, added beans last. Not a drop left.
Steph
If your chicken thighs are on the larger side (ie, 4 making up 2.5 lbs) your cooking time will be much longer. I made this tonight and the skin-down side was about right (I probably left for about 10 minutes) but had the chicken flipped on the other side for closer to 25.
Walter
This should work beautifully with preserved lemon, as well, especially if you do decide to go spicy and put in that tablespoon of harissa (or teaspoon of chipotle pepper for those of us on the Left Coast) and yes JK, I would drain the beans. I might even mash some of them for better fat absorption.
chili
This adds more time , but preheat oven to 425 degrees before starting the recipe. After sautéing chicken skin side down first, flip each piece over, sauté 2-3 more minutes and then stick the chicken, still in the skillet, in oven for about 25 minutes until golden brown and juices run clear. Remove skillet with chicken from oven, set chicken on plate, drain all oil but 1 T of oil from skillet, add a couple of smashed garlic cloves, sauté over medium heat for 1 minute, then follow rest of recipe
Eric Ripert
Yes, yes, yes!
Jane
This recipe doesn't allow for enough time to cook the kale. I used some very fresh kale from the farmer's market and it still took a LONG time to cook. By that time, the beans were mushy. It would make much more sense to saute the kale first and then add the beans since they're canned.
Jessica
Are the cooking times really sufficient to fully cook bone-in chicken thighs? The times given seem enough to go a bit beyond browning the chicken, but whenever I've cooked chicken on stove-top, it's taken a lot longer than the 12-18 minutes of total cooking time specified here in Step 2.
Z
I blanched the lemon and shallots with a dry white while they were cooking in the chicken fat and it turned out pretty delish. It was a gut reaction while trying to carefully follow the instructions with a drink in hand, but no regrets!
Claudia
This recipe is a keeper. I read the reviews and made a few changes -- I lined a 9x9 pan with fresh spinach and topped with the very well browned chicken thighs. Then I prepared the lemon/shallot/beans as directed and poured that with nice oil/juices over the chicken. I baked it at 350 for about 20 minutes -- I knew from the size of the thighs that the dish would need more cooking. It came out moist and flavorful.
Yvonne
Yes. And dry the beans in a towel after draining and rinsing so they don’t spatter when you put them in the chicken fat.
tal
In response to all the comments on cooking time, simply invest in and use an instant read thermometer. I've been cooking for over 50 years and I still depend on it. I do wish the food writers would make this point with their recipes. I have cooked this recipe (and variations) many times. I do favor preserved lemon but it isn't absolutely necessary. Do rinse preserved lemon (to lessen the salt & sugar) and pat dry before using.
Cris
I love this recipe! Don’t skimp on the salt, and I’d do 2 lemons and 2 cans of beans (though the husband would veto or the extra lemon).
vicki adams
Great way to use all the Springtime Kale. Excellent!!
David B
Double the beans and greens
Katie
Sadly found this bitter- I used my own beans (not from Can) and they were overwhelmed by lemon- maybe we’ll try this again and read the helpful hints.
Hilary Z
Delicious. More beans and kale.
Sarah W.
This recipe was lacking. The chicken takes much longer than the suggested cook time, but came out fine. I cooked them on medium high, skin side down, for 8 minutes, then flipped and cooked an additional 10 minutes. I transferred them to a pan and baked at 425F for 20 mins. While the chicken was good, the beans/shallot/lemon/kale mixture left me and my partner wanting. It tasted fine, but the chicken and beans didn’t marry well together. I think the chicken needs additional seasoning too.
KMoore
Cook time not long enough for drumsticks! I followed the instructions and cooked the chicken for 8 min skin side down and 10 when flipped. Put them back in the pan for 2 min. Chicken was under. I agree with others who suggested to finish them in the oven. Otherwise, very tasty
salex53
Used chard instead of kale (because we had it). Terrific recipe.
james
Resist, resist, resist the urge to check/flip the chicken too soon.
Giuliano
Double shallots. Double beans. Finish thighs in oven at 350 after browning. Splash of white before greens (I used collards, because I had them, they worked but were a little tough given cook time, but I expected that). Beans LAST unless you want mush.
jude
This was inedible and bitter. One of the only times in my life that I’ve had to throw an entire meal into the trash. I caramelized the lemon slices and shallots until they were beautifully golden, even added extra sugar. Tasted as I went and it was still totally unsalvageable at the end. I should have listened to the other commenters and passed on this one!
kelsey
Excellent flavors but I would try it again with thighs instead of breasts. The breasts didn’t cook sufficiently on the stovetop and then all the fat rendered in the oven.
Joe Z
I made this with chickpeas — added a splash of white wine, 2 sliced garlic cloves & 1 date. I found the date and really caramelizing the lemon and shallot helped cut down on any bitterness. A delicious & light dinner!
Diane
Some notes: It shouldn’t come out bitter if you caramelize the lemon - cook them longer. Use chard which cooks faster or cut the kale small and put it in sooner. Most canned beans will cook apart if you try to brown them with other things - try drying them more and browning separately in oil or skip it. Pay more attention to the descriptions than the cooking times and of course add any spices, wine, etc. you like then enjoy! We like more shallot and use capers or olives & herbs to finish.
L
I didn't love it...Lemon tasted bitter.
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