RECIPE: Stovetop chicken with lemon, escarole, and white beans

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

Olive oil

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).