Ingredients:

  • 680g (1.5 lbs) chicken thighs, bone-in and skin-on
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (4g) smoked paprika
  • 1 tbsp (15ml) avocado oil
  • 56g (4 tbsp) unsalted butter, cubed and chilled
  • 4 cloves garlic, minced
  • 60ml (1/4 cup) low-sodium chicken broth
  • 1 large lemon, juiced and zested
  • 1 tsp fresh thyme leaves
  • 450g (1 lb) fresh green beans, trimmed
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the 680g of chicken thighs bone in and skin on completely dry with paper towels. Note: Moisture is the enemy of a crispy sear.
  2. Rub the skin side with 1 tsp kosher salt, 1/2 tsp cracked black pepper, and 1 tsp smoked paprika until the surface is evenly coated in a rust colored spice blend.
  3. Add 1 tbsp avocado oil to your skillet over medium high heat until you see the first wisps of smoke.
  4. Place thighs skin side down and cook for 5 to 7 minutes until the skin is deep golden and releases easily from the pan. Note: Don't force it; the meat will tell you when it is ready to flip.
  5. Flip the thighs and cook for another 4 to 5 minutes until the undersides are no longer pink. Remove chicken and set aside.
  6. Lower heat to medium and toss in 4 cloves of minced garlic and 1/2 tsp red pepper flakes until the kitchen smells incredibly fragrant but not burnt.
  7. Pour in 60ml of chicken broth and the juice of 1 lemon, scraping the bottom of the pan until all the flavorful brown bits have dissolved into the liquid.
  8. Add 450g of trimmed green beans to the pan and toss them in the liquid until they turn a vibrant, bright green.
  9. Stir in 1 tsp fresh thyme leaves and then drop in the 56g of chilled, cubed butter, whisking constantly until the sauce becomes thick, glossy, and velvety.
  10. Place the chicken back into the pan among the beans and simmer for 2 minutes until the internal temperature hits 74°C and the sauce is bubbling softly.