Serves 4.

Note: If you don't have an ovenproof skillet, after simmering bean mixture, transfer it to a shallow 2- to 3-quart baking dish, then add chicken and bake as above. From

• 6 bacon slices ( 1/4 lb. total), cut into 1-in. pieces

• 4 large chicken thighs with skin and bone, about 1 1/2 lb. total

• Salt and pepper

• 2 medium onions, chopped

• 1 (14- to 16-oz.) can stewed tomatoes including juice

• 2 (15 to 16 oz. each) cans small white beans, rinsed and drained


Put oven rack in middle position and preheat oven to 350 degrees. Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, 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 bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Nutrition information per serving:

Calories 663 Fat 33 g Sodium 1,220 mg

Carbohydrates 52 g Saturated fat 11 g Calcium 106 mg

Protein 41 g Cholesterol 102 mg Dietary fiber 15 g

Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 4 medium-fat meat, 2½ fat.