Baked Chicken With White Beans and Tomatoes

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Recipe by Pinay0618

A simple, very little fuss meal from epicurious.

Ingredients Nutrition

  • 14 lb bacon, cut into 1-inch pieces
  • 1 12 lbs chicken thighs, with skin and bone
  • 2 medium onions, chopped
  • 1 (14 ounce) canstewed tomatoes including juice
  • 2 (15 ounce) cans small white beans, rinsed and drained


  1. Put oven rack in middle position and preheat oven to 350°F
  2. 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.
  3. While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon 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.
  4. Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon 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.

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