This recipe, my son’s favorite dinner, is one I adopted as my own from a Martha Stewart recipe I tried almost two decades ago. This one-pot chicken dinner is a great choice to simmer on a cool afternoon or winter evening. When you have to stay home during this “quarantine” this will be a wonderful smell to fill the house.
Ingredients:
6 slices of thick-cut bacon (more if you REALLY like bacon)
4-6 chicken thighs, skin on (I used 4 organic ones, which tend to be smaller than the growth hormone filled kind)
6 cloves of garlic, minced
2 cans of cannellini beans (approx 14 oz each)
1 can crushed tomatoes
3 TBS Salt Sisters Tuscan Farmhouse Herb Blend (or Italian seasoning)
Salt and Pepper to taste
Heat a Dutch oven or heavy stockpot with a lid on medium-high heat. Cut the bacon into one-inch pieces and place in the hot pan. I stack up the bacon and use my kitchen scissors to cut it into pieces, dropping it right into the hot pot. Brown the bacon and remove it from the pan. Skim the excess bacon fat from the pan, leaving a couple of tablespoons in the bottom.
Salt and pepper the chicken thighs and place in the pot on the hot bacon drippings, skin side down. Don’t move the chicken thighs – allow them to brown 7-8 minutes. (Do a couple at a time so you don’t crowd the pan and so you can get a good brown on each side.) Flip the thighs and cook an additional 6 minutes on the other side. Remove from the pan and continue with additional thighs until all are browned.
Add all the browned chicken back to the pot along with the cooked bacon.
Add the beans, garlic, and crushed tomatoes. Stir in 2 cups of water. Add the herb blend and stir until well combined. Once the edges start to bubble, cover and reduce heat and simmer for 2 1/2- 3 hours.
Once done the chicken will be tender and easily pull from the bone.
Serve in bowls. Great over pasta!
Leftovers for this freeze well, so don’t be afraid of this one-pot chicken dinner making too much – you’ll love the ease of reheating them next week.
One-Pot Chicken with Beans and Bacon
Ingredients
- 6 slices thick cut bacon more if you LOVE bacon
- 6 pieces chicken thighs skin on
- 6 cloves garlic minced
- 2 cans cannellini beans (14 oz size)
- 1 can crushed tomatoes (28 oz size)
- 3 tsp Italian Seasoning
Instructions
- Heat a Dutch oven or heavy stock pot with a lid on medium-high heat. Cut the bacon into one inch pieces and place in the hot pan.I stack up the bacon and use my kitchen scissors to cut it into pieces,dropping it right into the hot pot. Brown the bacon and remove it from the pan.Skim the excess bacon fat from the pan, leaving a couple tablespoons in thebottom.
- Salt and pepper the chicken and place in the pot on the hotbacon drippings, skin side down. Don't move the chicken thighs – allow them tobrown 7-8 minutes. (Do a couple at a time so you don't crowd the pan and so youcan get a good brown on each side.) Flip the thighs and cook an additional 6minutes on the other side. Remove from the pan and continue with additionalthighs until all are browned.
- Add all the browned chicken back to the pot along with thecooked bacon.
- Add the beans, garlic and crushed tomatoes. Stir in 2 cupsof water. Add the herb blend and stir until well combined. Once the edges startto bubble, cover and reduce heat and simmer for 2 1/2- 3 hours.
- Once done the chicken will be tender and easily pull from the bone.
Send along the gift of comfort food, and purchase and print an Amazon gift card for someone in need or someone helping out (think of all those delivery people right now!) keeping things moving.
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