Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Slice the leek into rounds and finely chop the garlic. Pat the chicken thighs dry with paper towels and season them with 4 g of the salt, 0.5 g of the black pepper, and the ground paprika.
Brown the chicken thighs
Heat the olive oil in a large skillet over medium-high heat. Place the thighs skin-side down and cook for 7–8 minutes, until the skin is golden brown and crispy. Turn them over and cook for another 2 minutes. Transfer them to a plate.
Soften the leek and garlic
Add the leek to the same skillet and cook, stirring occasionally, for 4 minutes, until softened but not beginning to brown. Add the garlic and thyme and stir for another 30 seconds.
Prepare the bean base
Stir in the white beans, chicken broth, lemon zest, the remaining 2 g of salt, and 0.5 g of black pepper. Briefly bring the mixture to a gentle simmer, then remove it from the heat. Transfer it to a baking dish if the skillet is not oven-safe.
Finish baking and season
Place the thighs on top of the beans, skin-side up, and bake at 200 °C for 30–35 minutes, until the meat reaches at least 74 °C at the bone and the skin is crispy. After removing the dish from the oven, drizzle it with 15 ml of lemon juice and sprinkle with parsley. Let it rest for 5 minutes before serving.
