Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Pat the chicken thighs dry with paper towels, season with 4 g of salt, and add pepper. Trim the green beans. Zest the lemon and squeeze out approximately 20 ml of juice.
Sear and finish cooking the chicken
Heat a dry, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7–8 minutes, until the skin is deeply golden and crisp. Turn them over, sear for 1 more minute, then transfer the skillet to the oven for 10–14 minutes. The thickest part of the meat should reach 74 °C. Transfer the chicken to a plate and let it rest for 5 minutes.
Cook the polenta
While the chicken finishes cooking, bring 650 ml of water and 250 ml of milk to a boil in a saucepan with 2 g of salt. Slowly whisk in the polenta. Reduce the heat and stir for 5–7 minutes, until thick and tender. Remove from the heat, stir in the butter and Parmesan, and cover.
Sear the green beans and make the pan sauce
Heat the olive oil in a second skillet. Add the green beans and sear for 6–8 minutes, stirring occasionally, until browned in spots but still firm inside. Season with the remaining 1 g of salt. Pour off excess fat from the chicken skillet, leaving about 5 ml of the drippings, and set it over low heat. Pour in the stock, add the capers and lemon zest, stir, and simmer for 2–3 minutes. Stir in the lemon juice and parsley.
Plate and serve
Divide the polenta and green beans among plates. Add the chicken thighs skin-side up and spoon over the lemon-caper pan sauce. Serve immediately so the skin stays crisp.
