Chicken Thighs with White Beans and Escarole

countryliving.com

Amy Broome

2 tbsp. olive oil, divided

8 small chicken thighs (about 2 pounds total)

Kosher salt and freshly ground black pepper

6 skin-on cloves garlic, plus 2 cloves thinly sliced, divided

2 sprigs oregano, plus 2 teaspoons chopped, divided

2 strips lemon rind, thinly sliced, plus 2 tablespoons juice, divided

1 tbsp. Dijon mustard

1 small head escarole, trimmed and torn into pieces

1 (15-ounce) can small white beans, rinsed

Directions at countryliving.com

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