Baked chicken with seasoned beans Click picture to enlarge

Chicken baked with seasoned beans

A one-pot wonder. Add a green salad for a delicious and easy meal.

  • 6 slices bacon, cut in 1-inch pieces

Brown bacon in an ovenproof skillet over medium heat until crisp (about 8 minutes). Drain bacon on paper towel, leaving fat in skillet.

  • 6 large chicken thighs, skinned
  • 1/2 tsp salt
  • 1/4 tsp pepper

Remove skin and any extra globs of fat. Season with salt and pepper. Brown in the bacon fat over medium heat, about 4 minutes per side. Transfer chicken to paper towels to drain. Pour off and discard fat in skillet, leaving just enough to film the bottom.

  • 2 medium onions, chopped
  • 6 cloves garlic, minced
  • 1/4 tsp salt

Cook onions and garlic in the same skillet over moderate-low heat until golden brown and onions begin to carmelize.

  • 1/2 c dry red wine

Pour wine into skillet with onions and deglaze the pan, scraping up all the tasty bits.

  • 1 can (14 oz) diced tomatoes, including juice

Stir tomatoes into onions and boil for 3 minutes to evaporate most of the juice

  • 2 cans (15 oz) small white beans, rinsed and drained
  • 2 T fresh thyme leaves

Stir in beans and reserved bacon pieces. Sprinkle with thyme leaves, bring to simmer, then remove from heat.

Place browned chicken on top of the beans. Bake in 350°F oven for about 25 minutes.

Servings: 6 (or 3 for gourmands)

Credits: Adapted from Gourmet, Dec-2004, via Epicurious.com