Baked Chicken with White Beans and Tomatoes

Ingredients:

6 bacon slices (1/4-pound total), cut into 1-inch pieces

skinless, boneless chicken thighs  (1 1/2 pounds total)

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/4 teaspoon oregano

1/2 teaspoon  salt

1/2 teaspoon black pepper

1 teaspoon smoked Tabasco sauce (optional to taste) or 1/4 teaspoon red pepper flakes

2 medium onions, chopped, (1 1/2 cups)

4 cups chopped kale

1 Tablespoon minced garlic

1 (15 to 16-ounce) can stewed tomatoes including juice or Rotel Tomatoes

2 (15 to 16-ounce) cans small white beans, rinsed and drained

Directions

Preheat oven to 350 degrees F.

Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. 

Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken to bowl, set aside.

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with seasoning, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in kale and beans and bring to a simmer. Nestle chicken in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.