4 Servings 15 min Cook
2 Tbsp Olive Oil
4 Thigh, bone removed Chicken Thigh
3/4 Tsp Salt
1/2 Tsp Pepper
1 Cup, chopped Onions
1 Pepper Jalapeno Peppers
2 Cup White Beans
1 1/3 Cup Basil Pesto
Heat a large skillet over high heat.
Add 1 tablespoon oil to pan; swirl to coat.
Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
Add chicken to pan, skin side down.
Cook 2 minutes.
Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down).
Cook 5 minutes or until skin is crispy.
Remove top skillet.
Turn chicken over; cook 2 minutes or until done.
Remove chicken from pan.
Return pan to high heat.
Add remaining 1 tablespoon oil to pan.
Add onion and pepper to pan; sauté 2 minutes or until lightly charred.
Add beans to pan; cook 1 minute.
Stir in remaining 1/2 teaspoon salt.
Gently stir in pesto.
Serve over chicken and enjoy!
Recipe inspired by: http://www.
myrecipes.
com/recipe/crispy-chicken-thighs-white-beans
