Chicken Thighs Recipe | With Beans | GreenPan

Ingredients

• 3 tablespoons olive oil
• 8 small bone-in, skin-on chicken thighs
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 sprigs of thyme, destemmed and roughly chopped
• 2 tablespoons fresh lemon juice
• 1 cup low-sodium chicken stock
• 1 (14.5 ounce) can cannellini beans, drained and rinsed
• 6 tablespoons cold butter, cut into 1 tablespoon pieces
• 1/4 cup parsley, roughly chopped
• kosher salt, to taste
• fresh ground black pepper, to taste
• 4 slices of fresh sourdough bread, toasted