Iron Skillet Roasted Chicken with White Beans and Tomatoes

Ready to serve

After what seemed like forever, I left New York (again) and went home to Maine (again). The next days were filled with errands, getting the house settled before the Dear One’s return, and breakfast and giggling with my girlfriends.

But in the evening, I was home alone, and then suddenly you realize just how big the house is and how empty, and you want to have people around you, so then the conversations went something like this …

Thank you so much for watching the house and picking me up and picking up the mail and packages and turning up the heat. Wanna come for dinner? Sure, but I have a house guest. Bring him. The more the merrier.

Hey, I’m back in town. Wanna come over for dinner? Sure!

Okay, dinner for 2 is now dinner for 4. I can do that. Same recipe, just no leftovers.

Uh, oh, the phone is ringing … we’re going out for dinner, do you want to come. Sorry, can’t, company coming. Oh, well, I’d much rather come to your house. Sure, come on over. GREAT! But I have a house guest. Bring her along.

Dinner for 2 turned into dinner for 4 and then into dinner for 6. Yipes! Now what!? I trolled through the recipes I have been dying to try and found this recipe that I had first seen in Relish Magazine and then in  Y’all Come Over by Patsy Caldwell and Amy Lyles Wilson. One skillet. Perfect. Lots of great ingredients. Fab! Seriously simple and quick to make. Even better! Turned out to be really easy to double, just switching from a 10″ cast iron skillet to a 15″ cast iron skillet.

(Heard around the dinner table … hmmm, yum, this is so good. So glad you’re back home. We missed you. Does M know you’re having 4 men over for dinner while he’s away? Answers: thank you, I am too, and me you, and OF COURSE he knows. HEAVY SIGH!)

As it turns out it was a good thing I fed them all BEFORE the insanity started! See, it seems I live my life like Lucy Riccardo. No, really. Stop giggling, please, I have so little dignity left.

This group of fellows and my dear friend Lisa were my saviors for the week and a half I was home alone. There were locked doors and dog doors (and snow) and pterodactyls (and snow) and more locked doors and broken windows that needed to be removed and replaced (and snow) and lost spare tires and snow and cancelled flights because of snow and more cancelled flights (can you believe more snow in Maine) and yet more cancelled flights (you know the word that fits here) and a wee bit of emotional upheaval.

While I realize I have kept them all VERY entertained (when one of them now hears my voice on the phone, he laughs, asks if I’m okay, and then ‘so what did you do’), they kept me very entertained and feeling loved and cared for during my first time home alone trial by fire.

Give this dish a whirl … you will be making it for company again and again!

  • 1/4 pound bacon, cooked and crumbled (reserve drippings)
  • 1 (3-pound) chicken, cut into serving pieces
  • 1 1/2 t salt, divided
  • 1/2 t black pepper
  • 1/2 C thinly sliced onion
  • 1 can (14-oz) stewed tomatoes
  • 1 t crushed red pepper
  • 2 cans (15-oz) Great Northern beans, drained

NOTE: I sort of increased this to 1 1/2 of the original above recipe, but using 3 cans of beans and two cans of the tomatoes and 4 1/2 pounds of chicken thighs.

Preheat the oven to 350 degrees.

Bacon

Place the bacon drippings in a 10-inch cast-iron skillet over medium heat.

NOTE: I made the bacon in the skillet I used to make the whole dish and just left the drippings in the skillet.

Dry the chicken pieces with a paper towel, and season with 1 teaspoon salt and black pepper. Brown the chicken in the bacon drippings, turning once, until the skin is golden brown. Remove the chicken to a plate and keep warm.

Pour off all but 2 tablespoons of the fat and stir in the onions. Cook until lightly browned, about 5 minutes, scraping up any brown bits.

Adding tomatoes

Add the tomatoes, crushed red pepper, and remaining 1/2 teaspoon salt. Cook uncovered for about 4 minutes or until the juices are thickened. Add the reserved bacon and the beans. Top with the browned chicken pieces, skin side up. Place skillet in the oven and bake uncovered for 40 to 45 minutes.

Some bread to sop up the sauce, a salad, and you are done!

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4 Responses

  1. Can’t wait to try it. Look at NY Times Wednesday 2/26 recipe for shepards pie.

  2. I feel your pain with the snow and I promise I didn’t even giggle once reading this. Really – I didn’t, The winter in Winnipeg has been brutal and shows no signs of letting up. Ever. This looks yummy though I’ll be cutting it in half or I’d be eating it for a month. Except I think I’m leaving the bacon as is. There is no such thing as too much bacon. We need to Skype. Soon. Hugs from (also) snowbound Winnipeg.

  3. I have to say, you chose quite a winter to move to Maine!!! Well, good thing you can cook up a feast to keep yourself (and your saviours) warm.

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