Recipe courtesy of Gourmet Magazine

Baked Chicken with White Beans and Tomatoes

  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 servings
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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

Directions

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

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