Ingredients
- 1 tbsp. olive oil, plus more for the pan, if necessary
- 8 small chicken thighs
- 1 tsp. dried oregano
- kosher salt
- Black pepper
- 2 cloves garlic, chopped
- 4 scallions, chopped (white and green parts separated)
- 2 tbsp. fresh lemon juice
- 2 15-oz. cans cannellini beans, rinsed
- 1/2 c. fresh flat-leaf parsley, roughly chopped
- Pinch of freshly grated nutmeg (optional)
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