Crispy Chicken Thighs with Puttanesca Green Beans

1. Season and Sear Chicken

Generously season the chicken thighs with kosher salt, freshly ground black pepper, and dried oregano. Heat a tablespoon of olive oil in a 5- or 6-quart Dutch oven over medium-high heat. Once hot, carefully place the chicken thighs in the Dutch oven. Sear for about 5 to 7 minutes on each side until golden brown and crispy. Remove chicken and set aside.

2. Cook Shallots and Garlic

Reduce heat to medium, add the remaining two tablespoons of olive oil to the Dutch oven. Add the thinly sliced shallots with a pinch of salt and sauté for about 2 minutes until they are tender and golden brown. Then add the garlic and tomato paste, cooking for about 1 to 2 minutes until fragrant and the tomato paste darkens slightly.

3. Prepare Green Beans Mixture

Stir in the green beans, chicken stock or water, chopped olives, and drained capers. Cook for 2 to 3 minutes, allowing the flavors to meld.

4. Roast Chicken and Green Beans

Return the seared chicken thighs to the Dutch oven, nestling them among the green bean mixture. Drizzle more olive oil over everything and roast in a preheated oven at 425ºF for 20 to 25 minutes.

5. Garnish and Serve

Serve the crispy chicken thighs and puttanesca green beans hot, garnished with torn parsley or cilantro leaves and, if desired, sprinkle with crushed red pepper flakes.