Chicken Thighs With Beans , Mushrooms and Tomatoes

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees F.
  • In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).
  • Pat the chicken dry with paper towels and season with salt and pepper.
  • Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.
  • Pour off some of the fat in the skillet, then add in the onions, green bell pepper, mushrooms and dried chili flakes; saute for about 10-12 minutes, scraping any browned bits from the bottom of the pan (adding in the garlic the last few minutes, then continue to cook for a couple minutes more, the onions and mushrooms should be light brown).
  • Add in the bacon back to the skillet, along with the stewed tomatoes with juice and the wine; bring to a boil and simmer uncovered for about 30 minutes, stirring occasionally.
  • Add in the drained beans mix to combine, then season with salt and pepper to taste.
  • Add/nestle in the browned chicken thighs skin side up in the mixture.
  • Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through.
  • Sprinkle with grated parmesan cheese and serve.
  • Delicious!
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