Baked Chicken w/ White Beans & Tomatoes

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Registered: 04-01-2004
Baked Chicken w/ White Beans & Tomatoes
Tue, 01-11-2005 - 10:20am
BAKED CHICKEN WITH WHITE BEANS AND TOMATOES
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6 turkey bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken breasts with bone (1 1/2 lb total)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained


Put oven rack in middle position and preheat oven to 350°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 in beans and bake, uncovered, until chicken is cooked through, 30 to 45 minutes.

Cooks' note:
If you don't have an ovenproof skillet, after simmering bean mixture transfer it to a shallow 2- to 3-quart baking dish, then add chicken and bake as above.


*I bet this would work fine with boneless chicken breasts.

              

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