Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 1 1/4 teaspoons Italian herb seasoning
  • 1/2 teaspoon salt
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1 tablespoon chopped fresh sage leaves

Instruction

  • Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
  • Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
  • In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
  • Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.