Crispy Chicken Thighs with Lemony Escarole Salad

• 1 tbsp. olive oil
• 8 small chicken thighs
• kosher salt
• Pepper
• 8 clove garlic
• 2 sprig fresh rosemary
• 1/4 c. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1/2 bunch escarole
• 1 can small white beans

1. Heat the oil in a large skillet over medium heat.
2. Season the chicken with 1/2 teaspoon each salt and pepper and cook, skin-side down, until the skin is golden brown and crisp, 7 to 8 minutes.
3. Turn the chicken, add the garlic and rosemary to the skillet, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more.
4. Transfer the chicken to plates.
5. Add the lemon juice and 1/4 cup water to the skillet and cook, scraping up any brown bits, for 1 minute; stir in the mustard.
6. Add the escarole and beans and cook, tossing, until the beans are heated through and the escarole begins to wilt around the edges, about 1 minute.
7. Serve with the chicken.

olive oil, chicken, kosher salt, pepper, garlic, rosemary, lemon juice, mustard, escarole, white beans

Taken from www.delish.com/recipefinder/crispy-chicken-thighs-lemony-escarole-salad-recipe-wdy1013 (may not work)