Instructions

1. Soak beans overnight and drain.
2. Preheat oven to 350°F.
3. Heat the oil in a 4-quart Dutch oven over medium heat until shimmering.
4. Add the onion and garlic and cook, until they are tender and the onion is nearly translucent, 5 to 7 minutes.
5. Add the drained beans and stir to combine. Turn off the heat.
6. Peel one lemon (as little pithas possible).
7. Add lemon peels to the beans. Juice the lemon, add the juice to the beans, and stir to combine. (Reserve the second lemon.)
8. Pat the chicken dry, and lightly season with salt and pepper.
9. Place the chicken on top of the beans. Add water until it covers the beans and comes up to just below the chicken.
10. Lay the thyme sprigs on top. Turn the heat to high and bring the water to a simmer.
11. Cover the pot and put it in the oven.
12. Bake until the beans are very tender and creamy, about 1 1/2 hours.
13. Uncover the pot and transfer the chicken to a large plate or clean cutting board. Remove the thyme stalks.
14. Finely grate the zest of the remaining lemon, then juice it. Add the zest, juice, and dill fronds to the beans and stir to combine.
15. Shred or chop the chicken and place it back on top of the beans.
16. To serve, scoop up a spoon of beans, and top with chicken. Make sure each serving has a dollop of pesto as well.
17. Serve with a green salad and good bread to soak up the sauce.