Chicken Thighs with White Bean Salad and Chorizo Vinaigrette

Name: Chicken Thighs with White Bean Salad and Chorizo Vinaigrette
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1 1/2 teaspoons, table salt, divided; 1/2 teaspoon, pepper; 1/4 cup, extra-virgin olive oil, divided; 2 ounces, Spanish-style chorizo sausage, cut into ¼-inch pieces; 2 teaspoons, chopped fresh thyme; 1 , garlic clove, minced; 1/4 cup, sherry vinegar; 2 (15-ounce) cans, cannellini beans, rinsed; 3 ounces (3 cups), baby spinach, chopped coarse; 1/2 cup thinly sliced, red onion, rinsed

Main Courses
Chicken
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country April/May 2021

Flavors from Spanish cuisine supercharge this extraordinary chicken supper.

SERVES 4

TIME 50 minutes

Chicken Thighs with White Bean Salad and Chorizo Vinaigrette

Why This Recipe Works

This is a members' feature.