Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 210 °C. Halve the fennel, remove the tough core, and cut it into thin slices. Finely chop the shallot, mince the garlic, and halve the cherry tomatoes. Finely grate the lemon zest and squeeze out 15 ml of juice. Chop the parsley.
Sear the chicken thighs
Pat the thighs thoroughly dry with a paper towel. Season the skin with 3 g of salt and half of the black pepper. Heat 10 ml of oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and sear for 7–8 minutes, until the skin is deep golden and crispy. Turn them over, sear for 1 more minute, then transfer to a plate.
Make the fennel and bean base
Carefully pour off excess fat from the skillet, leaving about 1 teaspoon. Add the remaining 10 ml of oil, the fennel, and the shallot. Cook for 5 minutes, stirring occasionally, until the fennel softens slightly and begins to color at the edges. Add the garlic and stir for 30 seconds.
Add the tomatoes and finish cooking
Add the cherry tomatoes and rinsed white beans to the skillet, then pour in the stock. Add the remaining 2 g of salt and the remaining black pepper, stir, and simmer gently for 2–3 minutes. Place the thighs on top, skin-side up. Transfer the skillet to the oven and bake for 25–30 minutes, until the meat near the bone reaches at least 74 °C and the skin remains golden.
Finish with lemon and spinach
Transfer the cooked thighs to a plate and let them rest for 5 minutes. Stir the spinach, lemon juice, lemon zest, and parsley into the hot bean mixture; stir until the spinach wilts, about 1 minute. Taste and serve with the thighs on top so the skin stays crispy.
