Crispy chicken thighs with butter beans & spinach

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.

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

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.
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.
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.
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.

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Crispy chicken thighs with butter beans & spinach