Crispy Braised Chickenwith White Beans and Spinach

Season the chicken thighs with salt, MSG, and pepper.

Heat olive oil in a large pot and place the chicken thighs skin‑side down, browning until the skin is golden.

Remove the chicken and set aside.

Add the celery stalk, split carrot, and half onion to the pot and sauté over medium heat until softened but not browned.

Add the rosemary sprigs and minced garlic, cooking briefly until fragrant.

Stir in the baby spinach and let it wilt.

Add the cannellini beans with their reserved liquid and enough chicken broth (or water) to create a braising liquid.

Return the chicken thighs to the pot, positioning them skin‑side up so the skin remains above the liquid.

Cover and braise on low heat for about 45–60 minutes, until the meat is tender and the skin is crisp.

Serve the chicken with the bean‑spinach broth, spooning some of the liquid over each piece.