Saturday, August 20, 2011

Rosemary Chicken Thighs with Cannellini Beans and Tomatoes

This is one of my quick weeknight go-to meals.  I use bone-in, skin-on chicken thighs, which crisp up nicely.  The cannellini beans work really well with tomatoes. 

Rosemary Chicken Thighs with Cannellini Beans and Tomatoes

2 sprigs rosemary, one chopped
1 can cannellini beans, rinsed and drained
1 can diced tomatoes
4 Chicken thighs, bone-in, skin-on
Olive Oil
Kosher Salt
Fresh ground pepper

Combine, in a sauce pot, 1 whole sprig of rosemary, the cannellini beans, and the tomatoes.  Simmer on medium-low heat while you prepare the chicken.

To prepare the chicken sprinkle both sides of each thigh with the chopped rosemary, salt and pepper.  Heat a pan over medium heat, add about a tablespoon of olive oil.  Once the oil is heated, add the chicken, skin side down. 
Cook chicken on skin side until it is crispy; Flip the chicken and continue cooking until it is cooked through. 

Serve skin-side up, on top of a large spoonful of the bean and tomato mixture (after you remove the rosemary sprig from the pot). 

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