I sent a simple text to my friends Julie and Josh today: “Can we bring you dinner?” Knowing all of their belongings were still in boxes Julie responded, “Are you serious?” Our good friends just moved into our neighborhood yesterday. I know from experience that take-out pizza and fast-food can get old quickly when all you want to do is unpack, settle in and make a new house, home. Through text to telephone, Julie told me her plates and silverware were still in boxes, and they would love a home-cooked dinner. I told her it was no problem; I would get some paper plates, napkins, and utensils.
My dog, Phoebe, sounded the ‘someone is at the door’ alarm with her little Chihuahua bark, and seconds later I saw Josh walking into our kitchen. I asked how the unpacking was coming. The excitement of being in their new home was evident, but Josh was also excited about what he smelled. An hour later, I got a text from him thanking us for welcoming them into the neighborhood. In a day and age where technology is the main form of communication between people, technology doesn’t make home cooked meals for others. That still requires loved ones and friends, which can never be replaced with technology.
Today I have a recipe for Crispy Chicken Thighs and Lemon Artichoke Beans. Served with a side of any green vegetable, this dinner is comforting and full of bright flavors and textures. The crispy fried (then baked) seasoned chicken skin provides a beautiful and delicious outer layer to the tender, flavorful thigh meat. The beans, soaked with flavors of the artichoke lemon sauce, makes this dish anything but boring, and completely satisfying. This meal can be prepared in 30 minutes and is perfect for making a little extra to share with another family that could use a break from a night of cooking.
Recipe: Crispy Chicken Thighs and Lemon Artichoke Beans
Fried then baked chicken thighs with crispy skin and lemon artichoke-soaked beans for this easy 30 minute chicken dinner.
- 4 chicken thighs (skin on and bone-in)
- Kosher salt and fresh ground pepper
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz. jar artichoke hearts
- ½ lemon, cut into thin slices
- 1 cup chicken broth
- 2 tablespoons dry white wine (optional)
- One 15 oz. can white cannellini, drained and rinsed
- Optional garnish: 1 tablespoons minced parsley
- Generously season the chicken thighs on both sides with salt and pepper.
- Preheat the oven to 400 degrees F.
- Heat the oil on medium-high heat in a large sauté pan.
- Place the chicken skin-side down in the pan and cook for 8 minutes until skin is crispy and golden brown. Turn the chicken thighs over and cook for an additional 4 minutes.
- Remove the chicken from the pan and transfer it to an oven-proof cooling rack sitting on top of a rimmed baking sheet. Chicken should be skin-side up. Place the chicken in the oven and cook for 15 minutes.
- While the chicken is baking, remove all but one tablespoon of oil from the pan.
- Sauté the onion in the pan for 5 minutes until soft. Add the garlic, artichoke hearts, and lemon slices and sauté for an additional minute.
- Add the chicken broth and wine to the pan and scrape the bottom of the pan. Stir in the cannellini beans and reduce the heat to medium low, stirring the beans occasionally. Remove from heat when most the liquid has reduced. Season the beans with salt and pepper, if necessary.
- After the chicken has baked for 15 minutes, remove the baking sheet from the oven. Stick a meat thermometer in the thickest part of the thigh. Temperature should be between 165-170 degrees F.
- Return the chicken to the pan and serve.
- Optional: Garnish with chopped parsley