Chicken Thighs with Garlic Green Beans in Butter

Prepare a medium-sized bowl, place the chicken thigh fillets in it, add ground paprika, salt, and pepper, and mix. Place the seasoned fillets into a cold pan and begin heating over high heat. Slowly render the fat from the skin, which will take 5–7 minutes, and reduce the heat to medium as needed. Then flip the fillets, add rapeseed oil to the pan, and sauté for another 6–7 minutes over medium heat.

Meanwhile, clean the green beans and trim their ends. Peel and crush the garlic. Finely chop the parsley.

After sautéing the fillets on both sides, remove them from the pan, reduce the heat to low, add the green beans and rapeseed oil to the pan, and sauté for 3–4 minutes. Then add butter, crushed garlic, salt, and pepper, and sauté for 1–2 minutes. Next, add the chopped parsley and chili flakes, and sauté for 30–60 seconds. Finally, return the sautéed fillets to the pan to reheat, and sauté for 1–2 minutes over low to medium heat. Then remove everything from the heat and serve immediately.