1. Prepare the Pesto:

• In a blender, combine fresh herbs, pine nuts, parmesan, olive oil, salt, pepper, and ice cubes.
• Blend until smooth. Store in the fridge until needed.

2. Season and Sear the Chicken:

• Remove the bones from the chicken thighs (or use boneless thighs).
• In a bowl, season the chicken with salt, pepper, and olive oil. Toss to coat.
• Heat a large skillet over high heat and add 1 tbsp olive oil.
• Place the chicken thighs skin-side down and pan-fry for 6-8 minutes until golden brown.
• Flip the chicken and cook for 3-4 minutes on medium-high heat.
• Transfer to a plate.

3. Make the Sauce:

• In the same skillet (without adding oil), add onion and rosemary.
• Sauté over low heat for 4 minutes.
• Stir in Dijon mustard, garlic, and white wine.
• Increase heat to high and cook for 5 minutes, allowing the alcohol to evaporate.
• Add drained beans and chicken stock, stirring to combine.
• Cook for 3 minutes, then add spinach, cooking for another 2-3 minutes until wilted.

4. Simmer the Chicken:

• Return the seared chicken (with its juices) to the pan.
• Cover with a lid and simmer on low heat for 15-20 minutes until fully cooked.

5. Finish and Serve:

• Remove the chicken thighs from the sauce.
• Stir in grated parmesan cheese and 2-3 tsp of homemade pesto.
• Serve the chicken thighs over the bean and spinach mixture.
• Pair with your favorite side dish.