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

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 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.

Avvertenza

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