Chicken Thighs With Beans , Mushrooms and Tomatoes

• slices bacon, chopped into about 1-inch pieces↗10
• large chicken thighs (with skin and bone on)↗8
• seasoning salt (or use white salt)↗
• fresh ground black pepper (to taste)↗
• medium onions, chopped↗2
• tablespoons fresh garlic, finely chopped↗2 tablespoons
• teaspoons dried chili pepper flakes (optional or to taste)↗2 teaspoons
• small green bell pepper, seeded and chopped1
• lb fresh button mushroom↗1 lb
• (14 ounce) cans stewed tomatoes, with juice↗2 cans
• cup dry red wine↗1⁄4 cup
• (15 ounce) cans small white beans, drained and rinsed↗2 cans
• cup grated parmesan cheese1⁄2 cup

Step-by-step instructions

1. 1

   Set oven to 350 degrees F.

2. 2

   In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).

3. 3

   Pat the chicken dry with paper towels and season with salt and pepper.

4. 4

   Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.

5. 5

   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).

6. 6

   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.

7. 7

   Add in the drained beans mix to combine, then season with salt and pepper to taste.

8. 8

   Add/nestle in the browned chicken thighs skin side up in the mixture.

9. 9

   Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through.

10. 10

    Sprinkle with grated parmesan cheese and serve.

11. 11

    Delicious!