Skillet-Roasted Chicken with Tomatoes, White Beans and Wine
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 2 people
This skillet-roasted chicken with tomatoes, white beans and wine is wonderful. Easy to prepare on a busy weeknight, but it's so juicy and bursting with natural flavors, you and the family will be convinced you're dining at some fancy restaurant! Make and impress! Easily double the recipe to serve 4!
- 2 tbsp extra virgin olive oil
- 2 skin-on, bone-in chicken breasts
- 1 cup cherry tomatoes
- 4 garlic cloves peeled
- 1/4 cup quality dry wine
- Kosher salt and fresh cracked black pepper
- 1 tbsp fresh rosemary chopped (or 1/2 teaspoon of dried)
- 1 cup Great Northern navy, other white beans, rinsed and drained.
Preheat oven to 425 F
Heat a heavy 10 or 12 inch skillet over medium high heat for 1 minute.
Add the oil - it should simmer in the pan and then just start to smoke (but not much!)
Add the chicken breasts, skin side down, and sear for 3 minutes (don't move them around too much while cooking).
After the 3 minutes, flip the chicken, add the tomatoes and garlic (garlic should make contact with the pan).
Add the wine (stand back!).
Wait a couple minutes, then season everything with salt and pepper.
Sprinkle with the rosemary.
Place the skillet in the oven, and roast until the chicken is just cooked through, about 20 to 22 minutes.
Add the beans for the last 5 minutes of cooking, stirring them together with the tomatoes and the garlic.
Remove the skillet from the oven, remove the garlic cloves.
Serve with a nice salad and enjoy!!