Recipe(tried): Baked Chicken with White Beans and Tomatoes, Sauteed Spinach, and Romaine, Cucum

Here is the cool or cold weather meal that I mentioned. We both liked the chicken very much. The original recipe is one for "Five Ingredients or Less." I did add a clove of minced garlic with the onion, and garnished it with chopped parsley. To make it a bit more like a cassoulet, you could also add a half of a bay leaf and some thyme. It seems to me that this basic recipe has a lot of possibilities for playing such as Black beans instead of the navy beans, Rotel or tomatoes and green chilies instead of the stewed tomatoes, and Mexican oregano - maybe some cumin??!? We liked this basic recipe just as it was. I served it with sauteed spinach, Romaine, Cucumber, Grape Tomato and Basil Salad, and Corn Bread.

BAKED CHICKEN WITH WHITE BEANS AND TOMATOES

6 bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken thighs with skin and bone (1 1/2 lb total)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained

Put oven rack in middle position and preheat oven to 350 F.

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.

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.

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.

Cooks' note:
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.

Makes 4 servings.

Gourmet
Quick Kitchen
December 2004


SAUTEED SPINACH
4 servings

2 cloves garlic, chopped
1 pound triple washed spinach or baby spinach
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
For extra flavor, add a squirt of lemon to finish the dish before serving

Preheat a skillet over medium heat. Add extra-virgin olive oil, and the garlic. Add the spinach to the pan in bunches and turn with tongs to wilt. Add more spinach as it wilts down until all of the spinach is in the pan. Season with salt and pepper, to taste and serve warm.


ROMAINE, CUCUMBER, GRAPE TOMATO, AND
BASIL SALAD

2 romaine hearts, washed, dried and cut or torn into bite size pieces
1/2 English (hothouse) cucumber, peeled, cut in half lengthwise, and cut into bite size pieces, crosswise
1/2 green pepper, rinsed, dried, and slivered
1/2 pint grape tomatoes, rinsed in cold water, dried, and halved
2 to 3 tablespoons fresh basil, chopped, or cut into chiffonade

Place all ingredients in a large salad bowl. Toss, and serve with Kraft Creamy Peppercorn Ranch Dressing.