Ingredients
- 4 Chicken Thighs, skins on
- 1 cup Cento All Purpose Chicken Broth
- 4 cloves Garlic, minced
- ¼ cup Cento Chefs Cut Sun Dried Tomatoes, sliced
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz), drained
- 1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
- 1 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Preheat oven to 375°F. Season your chicken thighs with salt, pepper, and Italian seasoning. Heat a large skillet with olive oil over medium-high heat, and sear the chicken thighs until they're golden brown. Set them aside when done. In the same skillet, deglaze with broth, add the garlic, sun-dried tomatoes, and mushrooms, sautéing until the garlic is fragrant and the mushrooms are slightly browned. Mix in beans and return the seared chicken thighs to the skillet and let everything simmer for an additional two minutes. Transfer skillet to the oven and cook until thighs reach an internal temperature of 165°F. Serves 2-4.
