Chicken Thighs With Beans , Mushrooms and Tomatoes

"This is a very hearty and delicious chicken dish! it's cooked on top of the stove then it finishes in the oven. If you don't have a large ovenproof skillet, then after simmering the bean mixture transfer to a large baking dish, and add in the chicken as stated. Use only stewed tomatoes for this!"
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Ready In:




  • 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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  1. This recipe is absolutely wonderful. Nice depth of flavor - great Sunday dinner. I omitted green peppers (personal preference), but otherwise followed the recipe. Thank you for posting!
  2. This recipe is LousyChef approved! This was something less complicated for a beginner like me, but the results were restaurant quality! I searched for bacon, them mushrooms using the ingredient search, since I had both these items that NEEDED to be cooked. This recipe had everything else I had on hand- no trip to the store! The only changes I made: I used 1 large onion, and only 1 can of beans. I saw the mention of garlic added last in step 5, but there was no mention of how much, so I just added about 2 teaspoons of crushed garlic. My husband called this "american cassoulet" at first, and he LOVES cassoulet. Thanks Kittencal for helping a beginner out and making a keeper.



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