Chicken with white beans and tomatoes

Chicken second courses

I'm not exaggerating when I tell you that this is one of the easiest chicken dishes you will ever make. There is no chopping or dicing. The mixing and roasting are all done in a single pan (thus, minimal dishes and cleanup = happy Liz). There are precious few ingredients to measure out. And the oven does all the work for you. Because of all those things, this dish has become a regular in my dinner time rotation. I also love the rustic, old-world quality of this meal. The tomatoes and garlic are left whole. Entire sprigs of fresh garden herbs are lazily tossed right in. And you definitely want to use bone-in, skin-on chicken thighs for the best flavor possible. Everything comes out of the oven swimming in a rich, luscious white wine and chicken flavored broth. So might I suggest serving this dish with a side of crusty bread to soak up all the deliciousness. Trust me, you won't want to waste any of this broth! Cheers, Liz Recipe slightly adapted from Real Simple [amd-zlrecipe-recipe:19]