Hearty cold weather meal that you can start on the stove-top and finish in the oven!
Starting Notes: I used a large cast iron skillet for this dish; but I par-steamed the broccoli as I was searing the chicken. Steaming it for 3-4 minutes leaves it crunchy and then it will finish cooking in the cast iron skillet with everything else.
Preheat the oven to 400°F with rack in the middle & Preheat a cast iron skillet to Med High heat. Take the time to preheat your pan to create a nice sear for the chicken without it sticking - don't add your oil until it is hot and you are ready to sear.
Pat the Chicken Thighs dry and season with salt and fresh ground pepper.
In the preheated skillet add 2 Tablespoons of Cultivated Tree Olive Oil (EVOO, Garlic Infused or Tuscan Herb Infused) Add the Chicken skin side down and saute for 5-7 minutes. They should release from the pan easily when ready to flip. Turn and saute for 3-4 minutes & remove from the pan to a plate for next steps.
Turn the heat down to Medium - add the remaining Olive Oil and saute the shallots until tender - about 4 minutes. Add the garlic and stir until fragrant.
Add the Creme Fraiche and whole milk (or other combo from note) - stirring well to combine. Add the wine, dried herbs and Parmesan cheese and mix well. Turn heat source off. You can adjust your salt/pepper seasoning at this point. Add in the rinsed Cannellini beans and gently stir to combine.
Add back the chicken thighs with skin side up and arrange par steamed broccoli around chicken. Bake in the oven for 25 minutes - take out and let it all rest for an additional 5 minutes. Plate and serve.