2 ½ lbs bone in chicken pieces (whatever parts you want)
1 lemon, thinly sliced
¼ to ½ an onion, in bite size pieces
1 15-oz can white beans (cannellini)
1 brunch escarole
Salt and pepper
Toss lemon slices and onion with salt and pepper and set aside.
Pat the chicken pieces dry with a paper towel and season with salt and pepper. Heat a few tablespoons oil in a large, heavy skillet over medium heat, and add chicken, skin side down. Press the chicken down to the heat to get browning and crispy skin! Cook for 5-8 minutes, until golden brown, then flip, and cook for another 9 or so minutes on the other side until the chicken is fully cooked. (Internal temperature should be 165 degrees.)
Take the chicken out of the skillet and put on a plate. Add your lemon and onion to the skillet and let it cook 4 or so minutes, until both the onion and lemon have caramelized a bit. Add the beans and all of their juices to the skillet, season with salt and pepper, and start adding the escarole (a bit at a time) to wilt it.
Once the escarole is wilted, add the chicken back to the skillet for a minute or two until flavors are melded and it’s all warm.
Eat and enjoy!
Tip- you can leave the chicken out and just make this a side dish (or vegetarian dish).