Baked Chicken with White Beans and Tomatoes

Ever had to get dinner ready quickly? Yeah life is complicated school, work, activities and by the time you know it’s dinner time. Your tired, your drained but you still want to eat something delish, but quick. Here’s such a meal, I have made this countless times and never been disappointed . Feel free to add what you like, I am always throwing something different in just to mix it up. What’s nice is that it only have five ingredients, ya nice– real nice. Hey it’s from Gourmet magazine so they know what their doing. Enjoy

Baked Chicken with White Beans and Tomatoes

serves 4

Gourmet Magazine December 2004

adapted from Shelley Wiseman

6 bacon slices- cut into 1 inch pieces

4 large chicken thighs with skin and bone

2 medium onions, chopped

1 can stewed tomatoes 14-16 oz

2 cans small white beans 15-16 oz rinsed and drained

Put oven rack in middle position and preheat to 350 degree

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

While bacon is browning, pat chicken dry and season with 1/2 tsp salt and 1/4 tsp 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.

Pour off all but 3 tbsp fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 tsp 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.

**** I also might throw frozen peas in there if I do not have beans, or I add sliced sauteed mushrooms instead of beans. I serve this over brown rice, yummy!!