One Dish Rosemary Chicken & White Beans

August 13, 2010

Rosemary, tomatoes and kalamata olives spice up this quick and traditional, French Provencal dish.

Makes 4 serving

  • 2 teaspoons olive oil
  • 1 1/2 teaspoons dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 skinless and boneless chicken thighs (about 1 pound)
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy beans
  • 1/4 cup pitted kalamata olives, chopped
  1. Heat olive oil in a large skillet over medium high heat.
  2. Combine rosemary, salt and pepper; sprinkle over one side of chicken.
  3. Place chicken in pan with seasoned side down, cook 3 minutes. Reduce heat to medium and turn chicken.
  4. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done. Stir in olives.
Posted in: Beans & Poultry, Recipes