Chicken Thighs With Beans , Mushrooms And Tomatoes

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 10 slices bacon, chopped into about 1-inch pieces
• 8 large chicken thighs (with skin and bone on)
• seasoning salt (or use salt)
• fresh ground black pepper (to taste)
• 2 medium onions, chopped
• 2 tablespoons fresh garlic, finely chopped
• 2 teaspoons dried chili pepper flakes (optional or to taste)
• 1 small green bell pepper, seeded and chopped
• 1 lb fresh button mushroom
• 2 (14 ounce) cans stewed tomatoes, with juice
• 1/4 cup dry red wine
• 2 (15 ounce) cans small beans, drained and rinsed
• 1/2 cup grated parmesan cheese

Recipe

• 1 set oven to 350 degrees f.
• 2 in a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).
• 3 pat the chicken dry with paper towels and season with salt and pepper.
• 4 brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.
• 5 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).
• 6 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.
• 7 add in the drained beans mix to combine, then season with salt and pepper to taste.
• 8 add/nestle in the browned chicken thighs skin side up in the mixture.
• 9 bake uncovered in a 350 degree f oven for about 20-25 minutes or until the chicken is cooked through.
• 10 sprinkle with grated parmesan cheese and serve.
• 11 delicious!