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
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.
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).