One-Dish Rosemary Chicken
From Cooking Light, December 2003
2 t. olive oil
1.5 t. dried rosemary (we used fresh)
1/4 t. salt
1/4 t. pepper
8 skinless boneless chicken thighs (about 1 lb)
1 14.5 oz can stewed tomatoes, undrained
1 15 oz can of white navy beans, drained
1/4 c chopped pitted kalamata olives (we omitted these because we don’t like olives)
Heat oil in large skillet over medium-high heat. Combine rosemary, salt and pepper, sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium, turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done. Stir in olives and serve.
Absolutely delicious and very quick and easy.