Crispy Chicken Thighs with White Beans *

2 Tbsp olive oil
4 skin on boneless chicken thighs (about 1 pound)
3/4 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 cup finely chopped red onion
1 jalapeno pepper, thinly sliced
1 can (15 oz) unsalted cannellini beans, undrained
1/3 cup prepared pesto

Heat large skillet over high heat and add 1 Tbsp 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 med-high; place another heavy skillet, bottom side down, directly onto chicken.  If your skillet isn't heavy, you can place 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.  Return pan to high heat.  Add remaining 1 Tbsp 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 tsp salt.  Gently stir in pesto.  Divide bean mixture onto 4 plates and place 1 chicken thigh atop the bean mix.

Serves 4