4 skinless chicken thighs

1 tsp. chopped fresh thyme

1/4 C. diced pancetta or thick-cut bacon (about 1 ounce)

1 medium onion, diced

3 C. quartered mushrooms

3 cloves garlic, chopped

1 sprig thyme

1 sprig sage

1/4 tsp. whole black peppercorns

2 1/2 C. canned pinto beans, rinsed and drained (1 1/2 cans)

1/2 C. low-sodium chicken broth

1/2 C. diced plum tomato

2 T. chopped fresh parsley

 

Heat the oven to 375°F. Sprinkle the chicken thighs with chopped thyme. Place in a small baking dish just big enough to hold the thighs snugly and roast for 35 minutes, or until a thermometer inserted in the thickest portion registers 160°F. Cook the bacon in a deep skillet over mediumlow heat. Drain fat and add the onion and cook until translucent, about 5 minutes. Add the mushrooms, garlic, thyme sprig, sage sprig, and peppercorns. Raise the heat to medium and cook until the onion starts to brown, 5 minutes. Add the beansand broth. Cook for 8 minutes. Add the tomato and continue cooking 8 minutes longer. To serve, place the chicken thighs in the bottom of 4 shallow bowls. Spoon the bean mixture over the top and sprinkle with the parsley.