Makeover Mediterranean Chicken & Beans |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Not only does this cooking method make really juicy chicken thighs, it saves you time scrubbing an extra pan. âMarie Rizzio Interlochen, Michigan Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon garlic salt |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed |
2 tablespoons olive oil |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
6 slices provolone cheese |
Directions:
1. In a large resealable plastic bag, combine the flour, garlic salt, rosemary and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil. Stir in beans and tomatoes; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove from the heat. Top with cheese. Cover and let stand for 5 minutes or until cheese is melted. Yield: 6 servings.
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