One-Dish Rosemary Chicken and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely. Ingredients:
2 teaspoons olive oil |
1 1/2 teaspoons dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
8 skinless, boneless chicken thighs (about 1 pound) |
1 (14.5-ounce) can stewed tomatoes, undrained |
1 (15-ounce) can navy beans, drained |
1/4 cup chopped pitted kalamata olives |
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.
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