Chicken with White Beans & Tomatoes

  • 2 (15.5 oz.) cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1/2 cup dry white wine (optional)
  • 8 bone-in, skin-on chicken thighs (about 3 lbs. total) or boneless, skinless chicken thighs (about 1.5 lbs.)

Heat oven to 425° F.

In a 9-by-13-inch baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.  For even richer flavor, add 1⁄2 cup dry white wine to the bean and tomato mixture before cooking.

Pat the chicken dry and place on top of the bean mixture, skin-side up.  Brush with the remaining tablespoon of oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is cooked through (35 to 45 mins. for bone-in and 25-30 mins. for boneless).  Sprinkle with the oregano leaves.  Serve with rustic bread to soak up the sauce.

Spoon into a shallow dish over a bed of fresh spinach to round out your meal.

Slightly modified from “chicken with white beans and tomatoes”,  REAL SIMPLE, JANUARY 2011.



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