Crispy Chicken Thighs With Puttanesca Green Beans

• 4 boneless, skinless chicken thighs (about 1½ pounds)
• Kosher salt and freshly ground black pepper
• 1 tsp. dried oregano
• 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 1 large or 2 small shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 Tbsp. tomato paste
• 12 ounces green beans, trimmed
• 3 Tbsp. chicken stock, homemade or store-bought, or water
• ¼ cup good tangy olives, pitted and coarsely chopped (use any kind you like, but Castelvetrano or kalamata are terrific)
• 1 Tbsp. brine-packed capers, drained
• Handful of torn fresh parsley or cilantro leaves, for serving
• Crushed red pepper flakes, for serving (optional)

Read full instructions on how to make Quick & Easy Baked Spaghetti here>>https://www.epicurious.com/recipes/food/views/boneless-chicken-thighs-with-puttanesca-green-beans