Crispy Braised Chickenwith White Beans and Spinach

Season the chicken thighs on both sides with salt, MSG, and black pepper.

Heat 2 tbsp olive oil in a large braising pan over medium‑high heat and sear the chicken skin‑side down until the skin is deep golden and crisp, then flip and lightly brown the other side; remove the chicken and set aside.

Add the chopped celery, diced carrots, and ½ cup roughly chopped onion to the pan and sweat over medium heat until softened but not browned.

Add the minced garlic and cook briefly, just until fragrant.

Stir in the drained cannellini beans with some of their cooking liquid, the chicken broth, and the whole rosemary sprigs; bring to a gentle simmer.

Return the chicken thighs to the pan, skin side up, so they float above the liquid, and place the pan in a 350°F oven, uncovered, for about 45 minutes until the meat is tender and the skin remains crisp.

During the last few minutes of braising, add the baby spinach and let it wilt into the stew.

While the chicken finishes, finely mince the remaining rosemary, combine with lemon zest, lemon juice, and 2 tbsp olive oil; season with salt, MSG, and black pepper to taste.

Remove the pan from the oven, discard the whole rosemary sprigs, and drizzle the rosemary‑lemon oil over the braised chicken and beans, being careful not to soak the crisp skin.

Serve the chicken thighs atop the creamy white‑bean and spinach stew, garnished with a sprinkle of fresh rosemary if desired.