Chicken with White Beans, Spinach and Lemon
I adapted this from an Alison Roman recipe that I found in the Food Section of the New York Times.
Mix the lemon and shallots in a bowl with salt and black pepper. Season the room temperature chicken with salt and black pepper. Cook, turning until both sides are deeply browned. Remove the chicken to a bowl and leave all the fat behind.![Chicken with White Beans, Spinach and Lemon Chicken with White Beans, Spinach and Lemon](https://robertiulo.com/wp-content/uploads/2018/08/x20180726_184640-1024x980.jpg)
Add the lemon shallot mix to the pan and cook until the lemon starts to brown.
Add the spinach to the pan with salt and black pepper and a 1/3 cup oil, cover and lower the heat until it starts to wilt. Add the beans and mix gently so you don’t mash them. Return the chicken to the pan for a few minutes and serve.
Click here for updated GALLERY II