One-Dish Rosemary Chicken and White Bean
Source of Recipe
Aunt Saunny
4 servings
Ingredients:
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless and boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, rinsed and drained
1/4 cup pitted kalamata olives, chopped
Preparation: Heat olive oil in a large skillet over medium-high heat.
Combine rosemary, salt and pepper; sprinkle over one side of chicken.
Place chicken in pan with seasoned side down, cook 3 minutes. Reduce heat
to medium and turn chicken. Add tomatoes and beans, cover and simmer 10
minutes or until chicken is done. Stir in olives.
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