Baked Chicken Thighs with Cannellini Beans Jim & Lynn|
Donna’s brother, Jim Gergich made this for us. Very tasty main dish. I’m
not big on chicken skin, but this turns out extra-crispy. – Den.
8 slices Bacon
4 to 6 Chicken thighs (Not boneless or Skinless)
1 Medium Chopped Sweet Onion
2 Crushed Cloves Garlic
1/4 teaspoon Crushed Red Pepper
1/2 Cup White Wine
2 to 3 Tablespoons Flour
1 (20 Oz) Can Stewed Tomatoes
2 (16 0z) Cans Cannellini Beans
Salt and Pepper
Pre-heat Oven to 375 degrees.
Cook Bacon until crisp in a large Oven-Proof Saute skillet. Lightly dust
the Chicken Thighs with Flour. Transfer Cooked Bacon to a dish.
Brown Chicken in Bacon Fat (the browner the better) – add salt and pepper.
Transfer Chicken to dish – drain fat - keep enough to saute onions.
Add Onions, Garlic and crushed Red Pepper - saute until golden brown.
Add White Wine and de-glaze the pan. Cook over medium high heat for
about 5 minutes to reduce.
Add stewed tomatoes and Cannellini Beans (undrained), mix well and bring to
a simmer. Break crisp bacon into small pieces and add. Arrange Chicken on
top of bean mixture.
Bake approximately 30 minutes (check thighs to make sure they are done).
Go To Previous Page