Roast Chicken Thighs With White Beans Cherry Tomatoes And Basil Food

ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tablespoons of herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season the chicken thighs on both sides with salt (and pepper if you'd like) to taste.
• Arrange the chicken thighs on two heavy rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer but not covering the chicken.
• Roast until the chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that the tomato mixture isn't burning. You want the vegetables to release juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few spoonfuls of water or chicken broth.
• When the chicken is done, transfer to serving platter. Put a large sieve/colander/strainer over a bowl and very carefully scrape the tomato mixture into the sieve. Make sure you catch all of the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or chicken broth or reserved juices, and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
• After the vegetables drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 tablespoon herbs and serve. pass a bowl of the juices at the table to drizzle over the chicken and vegetables. Or refrigerate them for use in another recipe if you'd like, such as soup.
• To reserve leftovers: Pour the vegetable juices into a measuring cup, cover and refrigerate (the fat will solidify on the top for easy removal the next day) Depending on appetites, you should have a bout 4 thighs left over, wrap and refrigerate , along with the reserved tomato mixture.

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
• Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
• In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
• Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

CHICKEN THIGHS WITH BEANS , MUSHROOMS AND TOMATOES

Steps:

• Set oven to 350 degrees F.
• In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).
• Pat the chicken dry with paper towels and season with salt and pepper.
• Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.
• Pour off some of the fat in the skillet, then add in the onions, green bell pepper, mushrooms and dried chili flakes; saute for about 10-12 minutes, scraping any browned bits from the bottom of the pan (adding in the garlic the last few minutes, then continue to cook for a couple minutes more, the onions and mushrooms should be light brown).
• Add in the bacon back to the skillet, along with the stewed tomatoes with juice and the wine; bring to a boil and simmer uncovered for about 30 minutes, stirring occasionally.
• Add in the drained beans mix to combine, then season with salt and pepper to taste.
• Add/nestle in the browned chicken thighs skin side up in the mixture.
• Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through.
• Sprinkle with grated parmesan cheese and serve.
• Delicious!

BAKED CHICKEN WITH WHITE BEANS AND TOMATOES

Steps:

• Put oven rack in middle position and preheat oven to 350°F
• 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.
• While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
• Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, 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.

BAKED CHICKEN WITH WHITE BEANS AND TOMATOES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• 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.
• While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
• Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, 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.