Lemon and Paprika Chicken with Butter Beans and Greens
Chicken thighs marinated in lemon and paprika, with butter beans and chard braised in the pan juices.
- 600 g chicken thighs
- 480 g butter beans
- 250 g chard
- 1 pc lemon
- 2 tsp smoked paprika
- 3 pc garlic
- 2 tbsp olive oil
- 200 ml chicken stock
- 1 tbsp sherry vinegar
- 15 g flat-leaf parsley
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Add to a shopping listHow the shopping list works →- Step 1
Marinate the chicken in the lemon juice, paprika, crushed garlic, 1 tbsp of the oil and salt for 30 minutes. The acid is not only for flavour here - marinating in citrus before a sear measurably cuts what forms on the surface.
- Step 2
Heat the remaining oil in a heavy pan over medium heat. Sear the chicken skin-side down for 6 minutes to golden-amber, not dark, then turn and give it 4 more.
- Step 3
Add the stock and drained butter beans around the chicken. Simmer gently, uncovered, for 12 minutes until the chicken is cooked through and the beans have taken on the juices.
- Step 4
Fold in the chopped chard and cook for 3 minutes more, just until it collapses.
- Step 5
Take off the heat, stir in the sherry vinegar and lemon zest, and scatter with parsley.
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