Roast Chicken Thighs With White Beans Cherry Tomatoes And Basil Recipes

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SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS



Skillet Chicken Thighs With Fire-Roasted Tomatoes and Smashed White Beans image

A one-skillet meal that's beautiful, delicious and - surprise! - super easy. Italian herb-seasoned chicken thighs are browned in a skillet and roasted on top of a tomato, white bean and sage mixture.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
1 1/4 teaspoons Italian herb seasoning
1/2 teaspoon salt
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 tablespoon chopped fresh sage leaves

Steps:

  • Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
  • Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
  • In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
  • Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

CHICKEN WITH ROASTED SHALLOTS, TOMATOES AND WHITE BEANS



Chicken with Roasted Shallots, Tomatoes and White Beans image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
4 to 6 shallots, cut into 1-inch pieces
2 cups grape or cherry tomatoes, halved
Olive oil
1 (15-ounce) can white beans, drained
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons freshly chopped parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  • Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with nonstick cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.
  • Set aside 2 chicken breast halves for primavera.
  • In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

CHICKEN THIGHS WITH BEANS , MUSHROOMS AND TOMATOES



Chicken Thighs With Beans , Mushrooms and Tomatoes image

This is a very hearty and delicious chicken dish! it's cooked on top of the stove then it finishes in the oven. If you don't have a large ovenproof skillet, then after simmering the bean mixture transfer to a large baking dish, and add in the chicken as stated. Use only stewed tomatoes for this!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

10 slices bacon, chopped into about 1-inch pieces
8 large chicken thighs (with skin and bone on)
seasoning salt (or use white salt)
fresh ground black pepper (to taste)
2 medium onions, chopped
2 tablespoons fresh garlic, finely chopped
2 teaspoons dried chili pepper flakes (optional or to taste)
1 small green bell pepper, seeded and chopped
1 lb fresh button mushroom
2 (14 ounce) cans stewed tomatoes, with juice
1/4 cup dry red wine
2 (15 ounce) cans small white beans, drained and rinsed
1/2 cup grated parmesan cheese

Steps:

  • Set oven to 350 degrees F.
  • In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).
  • Pat the chicken dry with paper towels and season with salt and pepper.
  • Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.
  • Pour off some of the fat in the skillet, then add in the onions, green bell pepper, mushrooms and dried chili flakes; saute for about 10-12 minutes, scraping any browned bits from the bottom of the pan (adding in the garlic the last few minutes, then continue to cook for a couple minutes more, the onions and mushrooms should be light brown).
  • Add in the bacon back to the skillet, along with the stewed tomatoes with juice and the wine; bring to a boil and simmer uncovered for about 30 minutes, stirring occasionally.
  • Add in the drained beans mix to combine, then season with salt and pepper to taste.
  • Add/nestle in the browned chicken thighs skin side up in the mixture.
  • Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through.
  • Sprinkle with grated parmesan cheese and serve.
  • Delicious!

Nutrition Facts : Calories 1086.8, Fat 59.3, SaturatedFat 19.2, Cholesterol 207.4, Sodium 1299.6, Carbohydrate 73.1, Fiber 14.8, Sugar 14.5, Protein 65.8

ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS



Roasted Chicken Thighs with White Beans, Lemon, and Capers image

Provided by The Epicurious Test Kitchen

Categories     Bean     Chicken     Low Fat     Kid-Friendly     Dinner     Lemon     Healthy     Capers     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley

Steps:

  • Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
  • Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
  • Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS



Roast Chicken Thighs With Tomatoes and Herbs image

This recipe is from The Oregonian. It says it is form Martha Holmberg, FOODday editor. I live in Chicago, but my sister lives in Oregon and I always search the paper for delicious recipes. They have healthy and seasonal recipes that are quite different from Chicago. I love them and the food in Oregon!

Provided by dimply dots

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 servings plus leftovers, 4 serving(s)

Number Of Ingredients 8

3/4 of a large onion, cut into 1/4 inch slices
6 -8 garlic cloves, crushed but not chopped
1 1/2 lbs cherry or other small tomatoes, halved
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
3 tablespoons roughly chopped fresh marjoram (divided) or 3 tablespoons thyme (divided)
kosher salt
3 lbs bone-in chicken thighs (about 12 medium)

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tablespoons of herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season the chicken thighs on both sides with salt (and pepper if you'd like) to taste.
  • Arrange the chicken thighs on two heavy rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer but not covering the chicken.
  • Roast until the chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that the tomato mixture isn't burning. You want the vegetables to release juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few spoonfuls of water or chicken broth.
  • When the chicken is done, transfer to serving platter. Put a large sieve/colander/strainer over a bowl and very carefully scrape the tomato mixture into the sieve. Make sure you catch all of the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or chicken broth or reserved juices, and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
  • After the vegetables drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 tablespoon herbs and serve. pass a bowl of the juices at the table to drizzle over the chicken and vegetables. Or refrigerate them for use in another recipe if you'd like, such as soup.
  • To reserve leftovers: Pour the vegetable juices into a measuring cup, cover and refrigerate (the fat will solidify on the top for easy removal the next day) Depending on appetites, you should have a bout 4 thighs left over, wrap and refrigerate , along with the reserved tomato mixture.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

Provided by Joy Smith

Categories     Soup/Stew     Bean     Chicken     Poultry     Tomato     Stew     Kid-Friendly     Back to School     Winter     Bon Appétit     Connecticut     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

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