One-Skillet Crispy Chicken with Brothy Beans

food52.com

Bravo Alpha

4 bone-in, skin-on chicken thighs (about 1 ½ pounds)

Kosher salt plus freshly ground black pepper, to taste

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 teaspoon fennel seed, lightly crushed

¼ teaspoon chile flakes, or to taste

Finely grated lemon zest, from 1 lemon

1 ½ cups chicken stock (homemade or store-bought), or more as needed

4 cups (packed) kale (curly or Tuscan)

2 cups cannellini beans, cooked from dried or from a 19-ounce can

1 14-ounce can diced tomatoes, drained of juice

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