Baked Chicken with White Beans and Tomatoes
  • Servings: 4
  • 6 slices bacon, diced
  • 4 pieces chicken, skin & bone
  • 2 med onions, chopped
  • 1 16 oz canned tomatoes + juice
  • 2 16 oz cans white beans, rinsed
  1. Preheat oven to 350 Deg.
  2. Cook bacon in 10 inch OVENPROOF skillet, until crisp. Transfer bacon to paper towel.
  3. Pat chicken dry and season with salt and pepper, etc. (+/- light dusting flour). Brown chicken in bacon fat in skillet, turning once (~ 8 min.) and then transfer chicken to paper towels to drain.
  4. Retain 3 tbsp. fat in skillet and cook onions over reduced heat, scraping up brown bits, until golden brown.
  5. Stir tomatoes and juice into onions and boil, uncovered 3 minutes. Stir in bacon and beans and bring to simmer.
  6. Place chicken, skin side up, in beans and bake, uncovered until chicken is cooked - about 20 to 25 minutes.