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Active Time
35 min
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Total Time
1 hr
Ingredients
Makes 4 servings
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
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.
Step 3
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.
Step 4
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.
If you don't have an ovenproof skillet, after simmering bean mixture transfer it to a shallow 2- to 3-quart baking dish, then add chicken and bake as above.
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Reviews (159)
Back to TopI have been making this exact recipe since you published it! My husband and I absolutely love it just the way it is wrotten!! Thank you!
byamyduj1
Edgerton WI
3/28/2021
I thought that the white beans and tomato leaned towards Italian flavors, so I made adjustments as follows: skipped the bacon altogether; used olive oil for sauteing both the chicken and the onions; added chopped rosemary with the onions; added one large clove of garlic, chopped, to the onions for the last minute of sauteing; deglazed with a splash of white wine; added about 1 cup of chicken broth and a generous squeeze of tomato paste along with Italian-flavored stewed tomatoes; did not rinse the beans but rather spooned the beans out of the can, with some of the starchy liquid clinging to them, to act as a thickener, and added a bit more of the bean liquid to the pan to thicken the sauce even more. I used bone-in, skin-on chicken breasts, since that is what I had on hand. Served with mashed potatoes topped with the sauce - this was heavenly, and really simple to make for a weeknight dinner. Leftovers were even better, of course. Without any changes, I think the recipe as written may not be very flavorful, but it provides a solid technique and great base for many flavor variations. This is going in my regular rotation.
Anonymous
the Poconos
12/19/2019
This was a surprisingly simple and fantastic recipe. I used suggestions from previous reviews. Used 2 skinless chicken thighs, 4 skinless drumsticks. Had no bacon but had refrigerated bacon fat and a little bit of pancetta (2-3 ounces) so used 3 tbsp of bacon and sauted the bit of pancetta in it. Removed pancetta and sauted chicken. Added 2 cloves minced garlic, 1/4 C white wine and 1 C chicken broth to stewed tomatoes. The extra fluid was really necessary IMO. Herbs: used 3 tbsp each fresh oregano and basil. Did the whole thing in my dutch oven. It is wonderful for leftovers (add a bit more chicken broth if necessary so the beans don't burn) and it's a great meal for the cold weather. Husband raved about it. Full of flavor. I think bacon fat is necessary but maybe not the bacon/pancetta. You could add a bit of minced ham too. Will definitely be making again.
frannyk
Philadelphia
4/12/2018
这是很棒的,有一些变化。一个完美的recipe for throwing whatever leftovers you might have into it. I used some leftover smoked bacon I had in the freezer. The smoke really added flavour to the dish. Used part of a cooked rotisserie chicken. Took the skin off the pieces and left it in a minute or two, just to pick up the bacon flavour. Pulled it apart after it drained. Like others I used 1 tsp garlic and some carrot with the 1 large shallot I had hanging around. Added 1/2 carton sliced grape tomatoes and added some vegetable broth to that (if I'd had some white wine open I would have deglazed the pan. But the stock was perfect). Some fresh rosemary and a little more vegetable broth and it was prtty heavenly. When that was all cooked down, use 1 can cannellini beans and some leftover green lentil soup (the flavour did not overpower). I also cooked it, covered, on low on the stovetop for 20 minutes, keeping an eye on it so that it wouldn't dry out. That veggie stock worked well.
judy12
VaVancouver, BCncouver Vancouver
6/4/2017
This is the BEST, we serve it for dinner once a week, sometimes twice! Easy to make with unbelievable layers of flavor. Great as a leftover as well. Even posted on Pinterest and Facebook it's so good!
panorganic
Pasadena, CA
10/9/2016
I tried this for a Sunday dinner and took to heart some of the other reviewers comments who said that it was bland and that it was a bit dry. I added garlic, sun-dried tomatoes, and pepperoncini. I also deglazed with white wine. I had all of these around so going forward I will tweak and adjust this depending on what's in my pantry. So far I love this and it's a nice simple meal that can be made with minimal prep and work.
reglewis
New York, NY
10/20/2014
As is, this recipe is very good, but what's even better is its adaptability for variations, depending on what's in the cupboard or one's personal preferences. I made this recipe the first time as is so that I could use up some extra cans of tomatoes and white beans that I had gotten on sale. It seemed a little dry when it was done baking, so I added several ladles of tomato soup that I happened to have and the dish moistened nicely. Next time, I think I will add other reviewers' suggestions of garlic, rosemary, herbes de Provence, chicken stock or red pepper flakes, again, depending on what I have on hand. Really a great all-around recipe!
SophieLaff
Los Angeles
8/6/2013
I've made this several times -- and again last night -- and I have to say this simple little recipe is delicious! I make sure to have fresh basil to add, which seems to be a perfect fit for the dish. I highly recommend this one!
Anonymous
Whidbey Island, WA
10/23/2012
Unbelievable flavorful for such a simple receipe. I will make this for a casual dinner party.
jamesmeiss
chicago, Il.
5/15/2012
Delightful recipe. I made a few changes that made it even better. Someone suggested adding garlic and rosemary. So, I added two minced cloves of garlic and laid a large sprig of rosemary on top of the chicken before putting it in the oven. I added a few drops of Tabasco sauce to the mixture in the pan to boost the flavor. I also raised the oven temperature to 400 degrees and baked the chicken for 30 minutes.
meron
Issaquah, WA
3/18/2012
A little fresh rosemary and garlic makes this a great weeknight meal. My family loves it.
Anonymous
1/15/2012
Excellent dish. I followed the advice of other reviewers and modified it by adding white wine, mushrooms, garlic, and beef stock. I cooked it on the stove in a dutch oven and served it over noodles to rave reviews.
Anonymous
bethesda, md
1/6/2012
Delicious and easy to prepare. A hit every time.
billkowalczuk
12/16/2011
This was tasty and really easy to do. I skipped the bacon (for time purposes and calories), but added some red pepper flakes and baby spinach right at the end. Next time I'll add some fresh herbs and garlic. This will definitely become one of my regular go-to recipes.
Bertazzoni
SF/Bay Area
10/18/2011
Roma beans, garlic, celery, a hint of oregano, white wine and a couple splashes of chicken stock. Really, really good.
waldenm
Port Credit, Ontario
10/18/2011
