Skillet-Roasted Chicken with Tomatoes, White Beans and Wine

Preheat oven to 425 F. Heat a heavy 10 or 12 inch oven-safe skillet over medium high heat for 1 minute. Add the oil—it should shimmer in the pan and then just start to smoke (but not much).

Add the chicken breasts, skin side down, and sear for 3 minutes (don’t move them around too much while cooking).

After the 3 minutes, flip the chicken, add the tomatoes and garlic (garlic should make contact with the pan). Add the wine. Make sure to stand back! Wait a couple minutes, then season everything with salt and pepper. Sprinkle with the rosemary.

Place the skillet in the oven, and roast until the chicken is just cooked through, about 20 to 22 minutes. Add the beans for the last 5 minutes of cooking, stirring them together with the tomatoes and the garlic.

Remove the skillet from the oven and remove the garlic cloves. Serve with a nice salad and enjoy!