Pan-Fried Chicken Thighs with Beans and Spinach

Ingredients

• a bunch of fresh herbs (parsley and spinach)
• 20 g (2 tbsp) pine nuts
• 20 g (2 tbsp) freshly grated parmesan cheese
• 4 tbsp olive oil
• 3 ice cubes
• 6 chicken thighs (900g/2 pounds), skin on
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil, for seasoning
• 1 tbsp olive oil, to cook
• 1 onion, cut into large slices
• 1 sprig rosemary
• 1 tsp dijon mustard
• 1 garlic clove, sliced
• 80 ml (1/3 cup) white wine
• 3 x 400g (14 oz) canned white beans
• 360 ml (1 1/2 cups) chicken stock
• 80 g (3 cups) baby spinach (or a mixture of spinach and kale)
• 2 tbsp Parmesan cheese, grated