Preheat oven to 375 degrees.

Rub chicken thighs with half the oil and all of the tuscan farmhouse blend seasoning.

Place chicken thighs in cast iron skillet, put in oven and bake for 30 to 35 minutes or until chicken thighs reach 165 degrees.

Remove from oven and place chicken thighs on a plate and cover to keep warm.

Add the kale and the cannellini beans to the cast iron skillet and drizzle with the remaining olive oil, place in oven for approximately 5 minutes.

Remove from oven and add the chicken thighs back into the cast iron skillet, drizzle with the fig balsamic vinegar, turn the broiler on and place skillet back into the oven until the chicken thighs brown on top.

Delicious!!! This recipe was developed by our very own, Gina Gilligan! 🙂