Crisp chicken and white beans
Bone-in thighs in the air fryer, skin-side up, until the skin crackles and the meat is juicy, set over white beans simmered in a skillet with garlic, chard, stock, and satsuma. A spoonful of the chicken's drippings goes into the beans.
About 950 kcal and 70 g protein a serving
You'll need
- 4 bone-in, skin-on chicken thighs (about 1¾ lbs)
- 1 can white beans, drained and rinsed
- ½ bunch Swiss chard, stems chopped, leaves torn
- ½ cup chicken stock
- 1 satsuma — zest and juice
- 3 garlic cloves, sliced
- 1 tbsp olive oil
- Pickled fennel, to serve
- Sourdough, to serve
- Salt, black pepper, and chile flakes
Make it
Tap a step when it's done.
- Pat the chicken completely dry, trim any skin hanging off the edges, and salt both sides. Dry skin is what crisps.
- 375°F · 25–30 minSet the thighs in the air fryer skin-side up, spaced apart in one layer. Cook until the skin is deep golden and crisp and the thickest thigh reads about 185°F. There's no need to flip them.
- 3 minWith 15 minutes to go, warm the oil in the 12-inch skillet over medium. Add the garlic, chard stems, and a pinch of chile flakes and cook until the stems soften.
- 5 minAdd the beans, stock, and satsuma juice and simmer, mashing a few beans against the pan so the liquid turns creamy.
- 2 minStir in the chard leaves until they wilt, and a spoonful of the drippings from under the chicken. Season with salt and pepper.
- FinishLet the chicken rest for 5 minutes. Beans and greens in shallow bowls, a thigh or two on top, satsuma zest, pickled fennel, and bread for the juices.
Leftovers
Pack a thigh over the beans for lunch. Recrisp the chicken in the air fryer at 375°F for 5 minutes and warm the beans in a small pan.
How it works
An air fryer is a small, powerful convection oven: hot air moving fast over the skin dries and renders it, and the fat drips away instead of pooling, so the skin crisps without a sear. Thighs are forgiving and are best around 185°F, where their connective tissue has melted. Beans simmered with stock and mashed a little make their own sauce, and the drippings give it the chicken's flavor.
Make it your own
- Cauliflower florets in the beans, in place of the chard.
- A lemon instead of the satsuma, for sharper beans.
- French green lentils (cooked) instead of the beans.
Checked against
- Air-Fryer Roasted Chicken Thighs with Ras el Hanout and Lemon — America's Test Kitchen — bone-in thighs at 375°F, skin-side up and spaced apart in the basket
- One-Skillet Crispy Chicken with Brothy Beans — Food52 — white beans and greens simmered in stock under crisp-skinned thighs
- Safe Minimum Internal Temperature Chart — USDA — chicken is safe at 165°F; thighs are juicier and more tender closer to 185°F
Nutrition estimate, per serving
| Calories | 800–1,050 kcal |
|---|---|
| Protein | 65–70 g |
| Carbohydrates | 65–80 g |
| Fat | 35–50 g |
| Fiber | 10–15 g |
A serving: Half the recipe: two thighs over half the beans and chard, and a thick slice of sourdough.
Not included: Nothing beyond the bread.
Estimated from standard nutrition data for each ingredient in the amounts above, then rounded. Fish, brands, and portions vary, so read these as a guide, not a measurement.