Print
Total:
1 hr
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 bacon slices (1/4-pound total), cut into 1-inch pieces
  • 4 large chicken thighs with skin and bone (1 1/2 pounds total)
  • 1/2 teaspoon, plus 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium onions, chopped, (1 1/2 cups)
  • 1 (15 to 16-ounce) can stewed tomatoes including juice
  • 2 (15 to 16-ounce) cans small white beans, rinsed and drained

Directions

Put oven rack in middle position and preheat oven to 350 degrees F.

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.

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.

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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