The cookbook suggests serving this with a spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette. Yum!
2 tsp olive oil
1 1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
8 skinless boneless chicken thighs (tonight I didn't want to take the time to bone the chicken, so I used whole thighs without the skin. Worked perfectly)
1 (14.5 oz) can stewed tomatoes, undrained
1 (15oz) can navy beans, drained and rinsed well
1/4 cup chopped pitted kalamata olives
1. Heat oil in a large skillet over medium-high heat.
2. Combine rosemary, salt and pepper; sprinkle evenly over one side of the chicken.
3. Place chicken in pan, seasoned side down; cook 3 minutes. (if using bone in thighs, cook 10 minutes)
4. Add tomatoes and beans. Cover and simmer 10minutes, or until chicken is done.
5. Stir in olives.
Yield 4 servings - 2 thighs & 3/4 cup bean mixture.
316 Calories; 8.1 g Fat; 31.2g Protein; 30.2g Carbohydrate