Step 1

Pat chicken dry and season with salt and pepper

Step 2

Heat a large cast-iron skillet over medium-high to high heat

Step 3

Brown chicken skin-side down for 7 to 8 minutes in half the EVOO

Step 4

Flip the chicken, add halved lemon and brown 5 minutes more, then remove to a platter

Step 5

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Add remaining oil, then shallots or onions and garlic and stir 2 minutes

Step 6

Add wine, then stock or broth and wilt in greens

Step 7

Add beans, red pepper flakes, nutmeg and tomatoes, nest chicken into greens and cook at a simmer 10 minutes more

Step 8

Add juice of the charred halved lemon and serve with charred bread