Skillet Chicken With White Beans and Caramelized Lemon
'Kitchen alchemy: There are only five ingredients in this recipe (not counting salt, pepper and oil), but it yields deep, savory flavors and a pleasing mix of textures. The cook time here falls on the longer side of weeknight — just shy of an hour, including prep — but it’s a one-skillet meal, so dinner is done. (If you wanted a little extra something, set a pot of rice or other grains on the stove before you start browning the chicken.)
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won’t have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.'
https://cooking.nytimes.com/recipes/1019382-skillet-chicken-with-white-beans-and-caramelized-lemon?
