Tom Jones Chicken

Serves four

Thighs are my very favorite part of the chicken, except maybe for the oysters. Someday I may have to write a cook book with just chicken thigh recipes.
8 chicken thighs
2 cans white beans (15oz, ea.), your choice, drained
1 can whole tomatoes (28oz.), chopped coarsely
2 tbsp. evoo, (thank you Rachel), extra virgin olive oil if you’re still wondering
6 fresh sage leaves, thinly shredded
garlic salt and freshly ground black pepper to taste
Pre heat your oven to 350degrees.
In an oven proof pan sauté chicken, skin side down in the olive oil until browned. Remove the thighs from the pan, drain off and reserve the oil. Add the tomatoes, beans and sage to the pan, stir to deglaze and mix. Place the chicken, skin side up on top of the bean mixture. The chicken needs to sit on top so the thighs stay crisp. Spoon some reserved oil over each thigh, salt and pepper to taste. Bake approximately 1 hour, until the chicken registers 170 degrees. Serve with some good bread for sopping up the juices and a glass of your favorite wine.
TG
12/06