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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52032"><p>Baked Chicken with White Beans &amp; Tomatoes </p><p> </p><p>6 bacon slices (1/4 lb total), cut into 1-inch pieces </p><p>4 large chicken thighs with skin and bone (1 1/2 lb total) </p><p>2 medium onions, chopped (1 1/2 cups) </p><p>1 (14- to 16-oz) can stewed tomatoes including juice </p><p>2 (15- to 16-oz) cans small white beans, rinsed and drained </p><p> </p><p>Put oven rack in middle position and preheat oven to 350F. </p><p>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. </p><p> </p><p>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. </p><p> </p><p>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. </p><p> </p><p>Cooks' note: </p><p>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. </p><p> </p><p>Makes 4 servings</p></blockquote><p></p>
[QUOTE="moreluck, post: 52032"] Baked Chicken with White Beans & Tomatoes 6 bacon slices (1/4 lb total), cut into 1-inch pieces 4 large chicken thighs with skin and 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 350F. 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. 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. Makes 4 servings [/QUOTE]
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