Although the calendar in New England says it's officially Spring, Mother Nature has other ideas. Instead of going on a dinner date, a gentleman suitor and I decided to stay in and cook dinner together. For the menu, one of my favorite recipes came to mind -- Chicken with Bacon, White Beans and Tomatoes. It's incredibly flavorful with minimal ingredients and financial investment, plus I love that the entree and side dish are prepared simultaneously.
My date was a true wine aficionado and expertly paired our dinner with fantastic wine -- Mischief and Mayhem Red Burgundy 2006. We also later enjoyed Cline Cashmere Red 2009. It was a truly lovely evening with terrific food, wine and company. Try this recipe before warm weather arrives for good! Guaranteed not to disappoint.
Chicken with Bacon, White Beans and Tomatoes
6 bacon slices, cut into 1-inch pieces
4 large chicken thighs with skin and bone
2 medium onions, chopped
1 (15 ounce) can stewed tomatoes
2 (15 ounce) cans white (cannellini) beans, rinsed and drained
2 garlic gloves, minced
Salt and pepper to taste
Preheat oven to 350 degrees. 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.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
Reduce heat to low-medium and cook onions in skillet with 1/4 teaspoon salt 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. Remove from oven and allow to cool 10-15 minutes before serving. Bon appetit!
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