Juicy Chicken Thighs with Garlic Beans in Butter

Place the chicken thighs in a bowl, season with paprika powder, 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 for about 5–7 minutes until crispy (reduce heat to medium if necessary). Flip the thighs, add some of the rapeseed oil, and continue to fry for another 6–7 minutes over medium heat.

Meanwhile, 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 to low. 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. Stir in the chopped parsley and chili flakes and cook for 30–60 seconds. Return the chicken to the pan, warm briefly, and serve immediately.