Baked Chicken with White Beans and Tomatoes

2019-04-16
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 6 bacon slices (1/4-pound total), cut into 1-inch pieces
  • 4 large chicken thighs with skin and bone (1 1/2 pounds total)
  • 1/2 teaspoon, plus 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium onions, chopped, (1 1/2 cups)
  • 1 (15 to 16-ounce) can stewed tomatoes including juice
  • 2 (15 to 16-ounce) cans small white beans, rinsed and drained

Method

Step 1

Put oven rack in middle position and preheat oven to 350 degrees F.

Step 2

Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

Step 3

While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Step 4

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *