INGREDIENTS
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1 tbsp. olive oil, plus more for the pan, if necessary
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8 small chicken thighs
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1 tsp. dried oregano
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kosher salt
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black pepper
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2 cloves garlic, chopped
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4 scallions, chopped (white and green parts separated)
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2 tbsp. fresh lemon juice
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2 15-oz. cans cannellini beans, rinsed
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1/2 c. fresh flat-leaf parsley, roughly chopped
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Pinch of freshly grated nutmeg (optional)