Baked Chicken with White Beans and Tomatoes
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Baked Chicken with White Beans and Tomatoes
Delicious simple one dish meal from Gourmet 2004.
Yield: 2-4 servings
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6
bacon slices, cut into 1 inch pieces
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4
large chicken thighs with skin and
- 2
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1
(14 to 16 oz) can stewed tomatoes,
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including juice (I used 1 ½ cans)
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2
(15 to 16 oz cans small white beans,
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rinsed and drained
Put oven rack in middle position and preheat oven to 350.
Cook bacon in a 10 inch skillet over moderate heat stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to drain on aper towels, reserving fat in skillet.
While bacon is browning,pat chicken dry and season with salt and pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total. Transfer chicken with tongs to paper towels to drain.
Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with ¼ teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stirtomatoes and juice into onions and boil for 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 for 20–25 minutes, uncovered, until chicken is cooked through.
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