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Preheat oven to 375F.
Liberally season both sides of the chicken with salt and pepper.
Bring a 12-inch shallow braiser or cast iron skillet up to heat over medium. Add in 2 tbsp. of ghee. Working in batches add 4 chicken thighs, skin side down, and cook for 3-5 minutes or until golden brown and the skin is crispy. Flip and cook for 2-3 minutes more then remove to a plate. Continue with the remaining 4 pieces, adding more ghee to the pan if needed.
To the empty braiser add in the chard and sauté for 5-6 minutes or until wilted. Liberally season with salt and pepper then add in the garlic, rosemary and chili flakes if using and sauté for 2 minutes or until the garlic is fragrant.
Deglaze with the stock, scraping up any brown bits that formed on the bottom of the skillet. Next stir in the mascarpone then add the tomatoes, beans and parmesan. Stir and season with salt and pepper.
Lastly nestle in the chicken, skin side up. Place in the oven, uncovered, and cook for 45-55 minutes or until the chicken is cooked through.
Serve in shallow bowls.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants