• In a pot or pan with sides at least 4-inches high that will hold the chicken thighs in a single layer, heat 2 tablespoons oil over medium-high heat. I have made this dish in a Dutch oven, a high-sided braiser, and even a cast iron skillet.
• Thoroughly dry chicken thighs and salt and pepper both sides, generously on the skin-side. Place chicken thighs in pot with skin side down. It will sizzle a lot, don't worry do not touch the chicken thighs once they are in the pot. Brown the skin-side until dark golden, about 8 minutes. If the pot starts to smoke or smells like the chicken is burning, turn the heat down a little.
• (Every recipe I've ever read for crispy chicken thighs instructs you to brown the skin side for a mere 3 to 4 minutes which must be some sort of CYA insurance for burning the chicken since you can always cook something a little more later, but you can't undo anything that's overcooked, let alone burnt. Be brave. Embrace the dark brown. Go for the full 8 minutes.)
• Flip chicken thighs over and brown the "underside" for about 5 minutes. Transfer browned chicken to a plate.
• Turn stove's heat down to medium and add onions to pot. Cook until translucent, then add garlic and herbs. Stir and cook until onions and garlic are lightly browned. Add white wine to the pot and scrape up the brown bits from the bottom of pot (the wine will help loosen the bits).
• Return the browned chicken thighs to the pot, nestling them down between the cooked onions, skin-side up. Add enough chicken stock to cover the onions and garlic and about ¾ up the sides of the chicken thighs, leaving the chicken skin out of the stock. Turn up the heat, bring to a boil, then turn down heat and simmer the chicken for 25 minutes.

If You Are Using Canned Beans:

• Drain the canned beans and give them a rinse. Pour the canned beans into the pot around the chicken thighs. You may need to gently wiggle the thighs up and out of the beans and braising liquid to make sure the skin doesn't get submerged. Add more stock if necessary. Simmer beans and chicken together for 10 minutes, stir in the greens, and simmer for additional 10 minutes until greens are tender.

If You Are Using Dried Beans:

• Add soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Turn up heat, bring to a boil, then turn down and simmer the beans for 45 minutes.
• Place the browned chicken thighs, skin-side up, into the beans, nestling them into the beans slightly so that the skins are still showing. Cook at a simmer, uncovered, for another 35 minutes, until beans are tender, adding more stock to the pot if the beans start to get too dry. Taste the beans and season with additional salt (and/or pepper) to taste. Carefully stir greens into the beans around the chicken and simmer for additional 10 minutes until greens are tender.

To Serve Chicken Thighs with Beans and Greens:

• Serve beans and greens in shallow bowls with chicken thighs on top. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of fresh lemon juice and chopped fresh parsley.