Chicken Thighs With Beans , Mushrooms and Tomatoes

Name: Chicken Thighs With Beans , Mushrooms and Tomatoes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 10 slices bacon, chopped into about 1-inch pieces; 8 large chicken thighs (with skin and bone on); seasoning salt (or use white salt); fresh ground black pepper (to taste); 2 medium onions, chopped; 2 tablespoons fresh garlic, finely chopped; 2 teaspoons dried chili pepper flakes (optional or to taste); 1 small green bell pepper, seeded and chopped; 1 lb fresh button mushroom; 2 (14 ounce) cans stewed tomatoes, with juice; 1/4 cup dry red wine; 2 (15 ounce) cans small white beans, drained and rinsed; 1/2 cup grated parmesan cheese

Submitted by Kittencalrecipezazz

"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:: 2hrs
Ingredients:: 13
Serves:: 4

ingredients

10 slices bacon, chopped into about 1-inch pieces
8 large chicken thighs (with skin and bone on)
seasoning salt (or use white salt)
fresh ground black pepper (to taste)
2 medium onions, chopped
2 tablespoons fresh garlic, finely chopped
2 teaspoons dried chili pepper flakes (optional or to taste)
1 small green bell pepper, seeded and chopped
1 lb fresh button mushroom
2 (14 ounce) cans stewed tomatoes, with juice
¹⁄₄ cup dry red wine
2 (15 ounce) cans small white beans, drained and rinsed
¹⁄₂ cup grated parmesan cheese

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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Reviews

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!

ltemple99
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.

LousyChef