Ingredients
- 3 slices bacon, cut into 1-inch pieces
4 bone-in chicken thighs (about 2 lb), skin removed if desired
3/4 cup ready-to-eat baby-cut carrots
1 medium onion, chopped (1/2 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken sausage, cut into 1/2-inch pieces
2 cans (15 oz each) navy beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
2. Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
3. In ungreased glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
4. Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.
Description
Hearty, High Fiber, Delicious Meal
Spark Recipes
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