One of my favourite winter recipes to cook up when the days start to get a little colder and darker is this cosy and delicious crispy chicken thighs, butter beans and spinach recipe. This dish is just so  satisfying and cooked in a cast iron pan alongside sage leaves, 1/2 a cup of white wine,  shallots and two large garlic cloves to add heaps of flavour. 

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 2 tbsp olive oil

 4 chicken things, skin on

 1 tsp salt

 ½ tsp freshly ground black pepper

 1 tbsp flour

 2 large garlic cloves, finely chopped

 2 medium shallots, chopped

 handful of sage leaves (about 8-10 leaves)

 1 can butter beans

 150 g baby spinach

 ½ cup white wine

1

1. Place the chicken thighs in a large bowl and season with the flour, salt and pepper. Make sure the chicken is evenly seasoned all over. 
2. Place a cast iron skillet over medium high and once hot enough pour the two tbsp olive oil in. Place the chicken carefully in the skillet skin side down and cook about 6-7 minutes or until a dark golden brown. Flip the chicken and cook a further 5-6 minutes on the other side then remove the chicken from the pan and transfer to a plate.
3. In the same pan add the chopped shallots and sage leaves and cook 3-4 minutes on low heat until the shallots have softened. Add in the minced garlic and cook a further minute. or two then add the butter beans and spinach and cook a further 2-3 minutes.  Pour in the white wine and simmer for about 5 minutes or until the wine has dissolved.  
4. Place  the chicken thighs back in the skillet and place on top of the beans and spinach. Cover then leave to cook a further 12-15 minutes on low heat. Once done serve immediately with steamed rice or mashed potatoes.