Preheat oven to 400°F.
Brush olive oil all over the chicken thighs. Liberally season the chicken with salt and pepper.
1 tbsp olive oil, 4 to 6 chicken thighs, Kosher salt and black pepper
Heat the butter in a large oven-safe skillet over medium heat.
2 tbsp unsalted butter
Add the chicken, skin side down, and sear for 10 minutes, or until the skins are golden and crispy. Flip the thighs over and cook for another 3 minutes. Remove the chicken from the skillet onto a platter. Discard all, but 2 tbsp, of butter/grease from the pan.
Return the pan to the stove over medium heat. Add the shallots and sauté for about 3 to 4 minutes, or until soft. Add the garlic and sauté for another 30 seconds to 1 minute.
1 small shallot, 3 cloves garlic
Add the wine and cook until almost completely evaporated, about 2 minutes. Stir in the chicken stock and bring to a simmer. Add the spinach and simmer until completely wilted, about 1 to 2 minutes.
½ cup white wine, ½ cup chicken stock, 2 cups spinach
Stir in the basil, parsley, 1 tsp salt, and ½ tsp pepper. Simmer for a few minutes.
1 tbsp basil, 1 tbsp parsley
Stir in the tomatoes and beans. Nestle the chicken into the sauce, skin-side up.
1 15 oz. can fire-roasted tomatoes, 1 15 oz. can white beans
Place in the oven and bake until the internal temperature of the chicken reaches 165°F, usually about 15 minutes. Remove from the oven and serve at once, garnishing with extra chopped parsley (if desired).