Cooking Light and it came together in a snap. Chicken thighs are my new love (does that sound weird to say?). After eating chicken breasts forever, the richness and texture of the thighs are amazing (also weird, I guess!). Not to mention that they are my meat of choice for anything braised or slow cooked. So the thighs combined with the creamy white beans and the tomato sauce make a filling, warming, delicious meal.
Modifications I made to this recipe include:
- using only 4 chicken thighs. I am not sure how small the chickens are in the Cooking Light kitchens, but at my grocery store a pound of chicken thighs only gives me four.
- omitting the olives. Not a fave of Chuck's so I left them out.
- using Great Northern Beans (Goya). Whenever a recipe calls for navy, white, or cannellini beans, I head straight for the Great Northern.
- changing the cooking time. I didn't do it this time, but next time I make this tasty dish I will cook it low and slow. Meaning that instead of covering and simmering for 10 minutes at medium heat after adding the tomatoes and beans, I will try covering and simmering for at least 30 minutes at low heat. Make sure the chicken is cooked of course, but I would also like the sauce to be thicker and the flavors to meld better.
I served this with the suggested spinach and slivered red onion salad with red wine vinaigrette.
One-Dish Rosemary Chicken and White Beans
Makes 2 servings (with 4 chicken thighs)
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless, boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, rinsed and drained
1/4 cup chopped pitted kalamata olives
Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken.
Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.