Poultry

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).

4 servings



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