Garlicky Chicken Thighs with Lemony Rancho Gordo Giant Corona Beans & Saffron Ragout

Garlicky Chicken Thighs with Lemony Rancho Gordo Giant Corona Beans & Saffron Ragout

Ingredients

• ½ red onion, diced
• 1 carrot, sliced thin
• Roasted red pepper, diced
• 3 cloves garlic, smashed
• 2 cups Rancho Gordo cooked California Corona beans, with their broth
• ½ lemon, juiced
• A pinch of saffron
• A handful of arugula
• Good extra virgin olive oil

• Organic boneless, skinless chicken thighs
• Salt
• Black pepper
• Zest of ½ lemon
• Fresh thyme
• Fresh rosemary, finely chopped

Instructions

1. Marinate the chicken.
Season thighs with salt, pepper, lemon zest, chopped rosemary, and fresh thyme. Let them sit while you prep the veg.
2. Brown the chicken.
Heat a deep sauté pan with a splash of EVOO. Sear the chicken thighs well on one side, undisturbed, until golden.
3. Build the base.
Flip the chicken. In the open spaces around the pan, add garlic, onion, and some carrot slices. Let them soften slightly.
4. Simmer.
Pour in the beans and their broth—just enough to come up below the surface of the chicken. Add lemon juice, roasted red peppers, and a pinch of saffron. Stir gently. Press down on a few beans to help thicken the sauce.
5. Finish.
Simmer everything together for about 6 minutes, until the chicken is fully cooked and the flavors have melded.
6. Add the greens.
Stir in arugula at the very end—just enough to wilt slightly.
7. Serve.
Spoon into shallow bowls, drizzle with your best quality extra virgin olive oil and eat while hot.