In this comforting recipe, the chicken is complimented with bacon, onions, tomatoes and white beans. It gets thick and rich and very tender. Instead of the traditional bread crumb crust, I topped it with some shredded cheese.
Prepare a wonderful, crunchy green salad and maybe a plate of whole-grain crackers for your family and you’ve got an easy, time-friendly meal.
2 tablespoons olive oil
4 slices turkey bacon, chopped
1 onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken thighs, quartered
One 14-ounce can diced tomatoes, undrained
1/4 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and black pepper to taste
One 15-ounce can Great Northern beans, drained
In a large skillet over medium heat cook turkey bacon in olive oil until it begins to brown. Add onion, and garlic and cook 3-5 minutes, stirring occasionally, until onions turn light golden. Add chicken and cook 5 minutes, browning on all sides. Stir in tomatoes, broth, thyme, basil, oregano, cayenne, salt and pepper. Bring to a boil, stirring occasionally; cover and simmer 10 minutes. Stir in beans and simmer, uncovered 10 more minutes, until mixture is slightly thickened and chicken is very tender. Makes 6 servings.
Per Serving: Calories 241; Protein 28 g; Fat 9 g; Carbs 8g; Sugar 2 g; Sodium 237 mg