Smashed crispy chicken thighs with herby parmesan beans

kcal573

Ingredients · Servings 2

Method · 1 h

Put the chicken thighs on a chopping board, skin-side down, and use a small knife to cut down around the bone to remove. Bash with a rolling pin under a piece of baking parchment a few times to flatten. Season well on both sides.
Heat a frying pan over a medium-high heat. Drizzle in ½ tbsp oil and fry the chicken thighs, skin-side down, for 8-10 mins until golden. Flip and cook for another 6-8 mins until crisp and cooked through. Use a chef’s press if you have one.
Meanwhile, pick and finely chop the rosemary. Pick the thyme leaves. Finely grate half the parmesan and shave the remaining on a veg peeler.
Once the chicken is cooked, remove from the pan and leave to rest. Lower the heat slightly and spoon out all but 1 tbsp fat. Grate the garlic into the fat and stir for 30 seconds, then add the beans along with their water, the stock and herbs. Simmer for about 5 mins until thickened slightly. Zest over the lemon and squeeze in half the juice. Add the grated parmesan and crème fraîche, then season.
Toss the rocket in a bowl with ½ tbsp oil, the shaved parmesan and a squeeze of lemon juice. Serve the smashed crispy chicken on top of the beans and spoon over the pesto, if using. Serve with the rocket and grind over some black pepper, if you like.

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