Ingredients

• 1 tablespoon olive oil
• 6 bone-in , about 2 1/2 pounds
• 0.75 teaspoons salt , divided
• 1 cup onion
• 3 cloves garlic , minced
• 0.33 cups white wine or reduced sodium chicken broth
• 2 , 15-ounce
• 1 pint grape tomatoes
• 0.5 cups reduced sodium chicken broth
• 2 teaspoons fresh oregano , plus more for garnish
• 0.25 teaspoons crushed red pepper
• 0.33 cups shredded Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Season chicken with 1/2 teaspoon salt. Add chicken to skillet. Cook until browned, 4 to 5 minutes per side. Remove from skillet.
3. 3 Add onion to the skillet. Cook and stir over medium heat until tender, 5 minutes.
4. 4 Add garlic to skillet. Cook until fragrant, about 1 minute.
5. 5 Pour in wine and stir to break up any browned bits from the bottom of the skillet. Simmer until wine has nearly evaporated, 2 to 3 minutes.
6. 6 Add beans, tomatoes, broth, oregano, crushed red pepper, and remaining 1/4 teaspoon salt to the skillet. Bring to a boil. Return chicken to the skillet. Cover, reduce heat, and simmer until chicken is done (175 degrees F or 80 degrees C), tomatoes begin to break down, and the bean mixture is creamy, about 20 minutes.
7. 7 If desired, lightly mash some of the beans in the skillet to absorb some of the liquid.
8. 8 Garnish with Parmesan cheese and additional oregano.

Nutrition per serving