Step 1

Set a large heavy bottomed high-sided skillet or dutch oven on the stove over medium heat. Once the pan is hot, add the olive oil.Season both sides of the chicken thighs with salt and pepper. Carefully place each chicken thigh skin side down in the pan, making sure the sides of the chicken are not touching each other.

Step 2

Cook the chicken thighs without touching them or moving them around in the pan for 8 minutes. Flip each chicken thigh over in the pan so that the skin is now facing up, and cook for another 8 to 10 minutes, or until the chicken reaches 165 degrees F when tested with an instant read meat thermometer.Remove the chicken from the pan and set it aside.

Step 3

Add the onions to the pan and stir them around in the chicken drippings, scraping up what pieces of browned, cooked on chicken you can and mixing the onions in with it. Cook the onions for approximately 5 minutes, or until they start to soften.

Step 4

Turn the stove up to medium high heat. Add the garlic, white wine, and thyme to the onions in the pot. Simmer everything in the pan until the wine just starts to reduce, about 2 minutes.Add the beans and spinach to the pan and stir to combine. Cook over medium high heat, stirring occastionally, until the spinach is wilted.

Step 5

Return the chicken to the pan and nestle it into the beans and spinach. Cook for a minute or two to get the chicken nice and hot again, and then serve! Garnish with fresh thyme, if available.