by Debra Wysopal

Only 6 ingredients and one pot – this is my go-to when I have last minute company coming for dinner. Super simple, it can be tossed together in a flash (or even made ahead). It’s a beautiful rustic dish that stands on its own – or you can serve it aside a loaf of crusty bread or atop a mound of taglietelle pasta.


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.6/5
( 8 voted )


  • 3 whole bone in, skin on chicken breasts halved or not or 4 jointed chicken legs (legs with thighs) or 1lb bone in skin on thighs or an 8 piece cut-up chicken (whatever you have)
  • 1 - 1 1/2 pints of mixed cherry tomatoes (preferably red, yellow and orange), halved - or not
  • 1 whole bulb garlic, peeled
  • fresh basil leaves
  • 1 fresh red chili (cubanelle, serano even jalapeno)deseeded, sliced in thin rings
  • 14oz can of cannellini beans, drained and rinsed
  • olive oil


Preheat oven to 400 degrees (roast setting if an option)

In a large skillet or braising pan, toss the  tomatoes, beans, basil and mix with the sliced hot pepper and garlic cloves. Drizzle well with olive oil and stir a few times to make a nice bed for the chicken pieces.

Rinse chicken and pat dry, season chicken all over with salt and pepper.  Place the chicken in the the pan, in a single layer. Nestle the chicken pieces into tomato mixture being sure not to overlap pieces or cover the chicken skin with the mixture  - you want the skin exposed so that it gets nice and browned. Drizzle skin liberally with olive oil.

Put in oven for 30 - 40  minutes or until internal temperature of the chicken is 165 degrees at the thickest part and the skin is lightly browned. If the skin is not browned enough, put under broiler for no more than 2 minutes.  


For the above, I used 2 bone in, skin on chicken breasts. I cut them each in half so that they were roughly the size of a large thigh. You can have you butcher do this or you can do it at home. You can leave them whole. You can use thighs, you can use legs, you can use jointed legs. The key here is bone in, skin on. Do not stress this.

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Jim Reinknecht January 27, 2019 - 6:14 pm

1 bulb of garlic. I support this.

I fear vampires and bland food.

Debra Wysopal January 28, 2019 - 4:25 pm

same! i’m always liberal with the garlic and you can definitely be the same on this one. LOL.

Kate Renyi January 28, 2019 - 9:54 am

DELISH!!!! Made this last night for 10 people using chicken thighs. Huge hit! Only edit would be to double the base layer ingredients – it was so delicious we all wanted more of that!

Debra Wysopal January 28, 2019 - 4:26 pm

that is awesome! great feedback – so happy to hear it – thank you!

Liza Levy January 31, 2019 - 8:44 am

I’ve said it one and I’ll say it again- winner winner chicken dinner! We loved all the flavors! Will definitely make this again!

Comments are closed.

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