Tuscan Chicken with Cannellini Beans

Print Recipe

• 1 whole chicken cut into pieces (or 8 mixed pieces)
• 1 large sweet onion halved and sliced
• 5 cloves garlic chopped
• 28 ounce can of whole peeled Roma tomatoes
• 3 sprigs rosemary (or one teaspoon dried rosemary)
• 1 teaspoon dried basil (or 2 teaspoons fresh)
• 1 teaspoon dried thyme (or 1 teaspoon fresh)
• 1 tablespoon salt
• 1 teaspoon fresh ground pepper
• 1 cup cooking sherry
• 1  15 1/2 ounce can cannellini beans

Preparation

1. Rinse and thoroughly pat dry the chicken pieces.
2. Add olive oil to large skillet or Dutch oven, add chicken and brown.
3. Cut  the onion into half-moon slivers, and peel and smash the garlic.
4. Once chicken is browned, add to the skillet, add the onion, garlic, tomatoes (crushing them with a spoon)thyme, basil, thyme, rosemary, salt and pepper.
5. Bake, uncovered at 375 degrees, for 1 hour.
6. Add  the sherry and cannellini beans to the pan and roast for 30 minutes more.