Cooking Light magazine is great about showcasing quick-and-easy weeknight meals with seasonal, fresh ingredients.  What they are also really good at is sneaking in a bit of a cooking lesson in the meantime.  This tasty chicken dish channels ingredients from the south of France: creamy white beans and pesto sauce to be exact.

But it also teaches the reader how to cook skin-on chicken thighs so that the skin gets super crispy.  A technique named ‘chicken under a brick’ where you either grill or pan-sear chicken, skin-side down first, with a heavy skillet or aluminum-wrapped brick on top to press the chicken down onto the pan to achieve a brown, crispy skin.  A lovely flavor combination and healthy dinner idea, I added in sliced carrots to the white beans to be a little extra au Provence.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/crispy-chicken-thighs-white-beans)

Tagged: chicken, chicken thighs, chili pepper, Cooking Light, crispy chicken thighs, pesto, pesto sauce, red onion, white beans