Baked Chicken with White Beans and Tomatoes

Ingredients for Baked Chicken with White Beans and Tomatoes

• 6 bacon slices (110g total), cut into 1-inch pieces

• 4 large chicken thighs with skin and bone (675g total)

• 2 medium onions, chopped (240g )

• 1 (14- to 450g ) can stewed tomatoes including juice

• 2 (15- to 450g ) cans small white beans, rinsed and drained

How to make Baked Chicken with White Beans and Tomatoes

Put oven rack in middle position and preheat oven to 177°C.

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.

While bacon is browning, pat chicken dry and season with 1/2 teaspoons salt and 1/4 teaspoons 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 45ml fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.