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Chicken Thighs with White Beans, Leeks, and Lemon

65 min4 servingsMedium

Ingredients

4 (spolu približne 1 000) ks, gSkin-on, bone-in chicken thighs
480 gWhite beans, drained and rinsed
250 gLeek, white and light green parts
12 gGarlic
15 mlOlive oil
250 mlLow-sodium chicken broth
1 (použite kôru z celého a 15 ml šťavy) ksLemon, finely grated zest and juice
1,5 gDried thyme
3 gGround sweet paprika
6 gSalt
1 gBlack pepper
10 gParsley, chopped

1
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.
2
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.
3
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.
4
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.
5
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.