2teaspoonsdiamond kosher salt (if using any other salt, use half the amount)
1.5poundschicken thighs, (skin and bone on)
2tablespoonsunsalted ghee or butter
2large or 4 small shallots, sliced thickly
4garlic cloves, sliced
1teapoon preserved lemon paste
1can cannelini beans, rinsed and drained
1lemon, zested and quartered
handfulfresh basil or parsley, chopped
Instructions
At least 2 hours in advance, up to 8 hours in advance: Pat chicken dry with a paper towel. Season generously with salt and place in fridge, uncovered, until ready to use.
Preheat oven to 350.
Heat a large cast iron skillet over medium heat. Add in a tablespoon (or two- enough to cover the bottom of the pan generously) of ghee or butter. Once melted, add in chicken, skin side down. Let sit for about 3-5 minutes, until it easily pulls off and is golden brown. Flip on other side and let sit for another 3-5 minutes. Push chicken off to one side.
Add in another 1/2 tablespoon or so of ghee (enough to prevent any sticking) and add in shallots, garlic cloves, lemon paste, cannellini beans and lemon. Let saute until garlic is brown, about 3 minutes. Spread everything out evenly and distribute chicken around the pan. Place in oven until chicken is fully cooked through, about 15-20 minutes. Top with fresh herbs and serve immediately.