Chicken with Beans, Tomatoes and Mushrooms

A great one pot dinner. Can be multiplied by 7 to feed a crowd of 30.
The chicken thighs could be transmogrified to cut up breasts or could be de-boned and de-skinned.

Instead of baking at the end, you can continue to simmer for about 15 minutes on the stove.

6 bacon slices (1/4 lb total), cut into 1/2-inch pieces
4 to 8 chicken thighs with skin and bone(depending whether you are less meatarian or not)
2 medium onions, chopped
1 (28-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained
2 teaspoons finely chopped fresh rosemary, or half that if dried
2 handfuls of white or crimini mushrooms, sliced
1 clove garlic, minced
1/2 cup chicken stock
2 cups baby spinach, chopped

YIELD: 4 to 6 servings

COURSE: Casseroles and One Pots

CUISINE: American


  1. 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.
  2. 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.
  3. Pour off a little of the 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, rosemary and mushrooms and bring to a simmer. Add the chopped spinach. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.