Chicken Thighs with Garlic Beans in Butter

Place the chicken thighs in a bowl, season with paprika powder, a pinch of salt and pepper, and mix well. Place the seasoned thighs skin-side down in a cold pan and heat over high heat. Slowly render the fat from the skin (approx. 5–7 minutes), reducing the heat to medium if necessary. Flip the thighs, add some of the rapeseed oil, and fry for another 6–7 minutes over medium heat until golden brown.

Meanwhile, wash and trim the green beans and cut off the ends. Peel and press the garlic. Finely chop the parsley.

Remove the cooked chicken from the pan and set aside. Reduce the heat, add the beans and the remaining rapeseed oil to the pan, and sauté for 3–4 minutes. Add butter, pressed garlic, salt, and pepper, and fry for another 1–2 minutes. Finally, stir in the chopped parsley and chili flakes and fry for 30–60 seconds. Return the chicken thighs to the pan, warm briefly, and serve immediately. (Note: If using frozen beans, the cooking time is reduced by approx. 2–3 minutes).