Crispy Chicken Thighs With White Beans

• 2 tablespoons olive oil, divided
• 4 skin-on, boneless chicken thighs (about 1 pound)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 cup finely chopped red onion
• 1 Fresno pepper, thinly sliced
• 1 (15-ounce) can unsalted cannellini beans, undrained
• 1/3 cup prepared pesto

1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.
2. Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; saute 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto.

olive oil, skin, kosher salt, freshly ground black pepper, red onion, pepper, beans, pesto

Taken from www.myrecipes.com/recipe/crispy-chicken-thighs-white-beans (may not work)