Ingredients:
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 peppers, seeded and chopped
1 lb fresh button mushrooms
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
Directions:
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!
Servings: 4
Time preparation: 30 min.
Time total: 120 min.