Ingredients
4
slices bacon, cut into 1-inch pieces
1
cup frozen small whole onions (from 1-lb bag)
1
lb boneless skinless chicken thighs
1
can (15.8 oz) Great Northern beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/4
cup water
1/4
teaspoon pepper
Preparation
Heat 12-inch skillet over medium heat. Add bacon; cook about 5 minutes or until bacon begins to brown. Add onions; cook 3 to 5 minutes, stirring occasionally, until onions begin to turn light golden.
Add chicken thighs; cook 5 to 6 minutes or until chicken is lightly browned on both sides.
Stir in remaining ingredients, scraping up any brown bits from bottom of skillet; heat to boiling. Reduce heat to low; cover and cook 10 minutes.
Uncover; cook 5 to 10 minutes longer or until chicken is no longer pink in center and sauce is slightly thickened.
