Tuscan Chicken With Spinach and Beans

• chicken pieces3 lbs

  (legs and thighs work best)

• kosher salt or sea salt↗1⁄2 teaspoon

  divided

• ground black pepper↗1⁄2 teaspoon
• bacon, coarsely diced↗3
• medium onion↗1

  chopped

• fresh spinach↗2 cups

  torn

• fresh rosemary↗1⁄2 teaspoon

  (or 1 tsp dried)

• diced tomatoes1 ounce

  (14 1/2 ounce) can

• cannellini beans↗2 ounce

  (15 ounce) cans, rinsed and drained

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Season chicken with 1/4 teaspoon salt and pepper.

3. 3

   Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.

4. 4

   Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.

5. 5

   Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.

6. 6

   Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.

7. 7

   Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.

8. 8

   To serve, spoon spinach mixture onto a plate; top with chicken.