MP 2001
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The Base: 2 (15-ounce) cans cannellini beans, drained and rinsed 2 shallots, thinly sliced 6 garlic cloves, smashed 1/2 cup pitted Castelvetrano olives (or standard green olives), torn in half 1/2 cup dry white wine (or chicken broth) 1 large lemon, zested, then thinly sliced (seeds removed) 1 tablespoon fresh oregano, chopped 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes The Chicken: 6 to 8 bone-in, skin-on chicken thighs (or boneless for faster cooking) 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper Garnish: Fresh basil leaves
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