Chicken Thighs with Beans


  • 4-8 chicken thighs, Gilcrest of course

  • 4 cloves of garlic, minced

  • 2 tablespoons olive oil

  • 1 pint grape tomatoes (or sub a 14 oz can of diced tomatoes)

  • 4 sprigs fresh thyme and 4 sprigs fresh oregano, or 2 tsp dried

  • 2 (15 oz) cans white cannellini beans, drained and rinsed

  • Also consider adding ½ cup white wine, or crumbed bacon, or red pepper flakes


Mix all ingredients above except chicken thighs. Put into a 9 x 13 glass pan, top with chicken thighs, salt and pepper thighs to taste. Bake at 425 for 40 minutes or until juices run clear from thighs.  Enjoy!

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