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!
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 1086.8, Fat 59.3, SaturatedFat 19.2, Cholesterol 207.4, Sodium 1299.6, Carbohydrate 73.1, Fiber 14.8, Sugar 14.5, Protein 65.8
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