Best comfort food. But wait until fall for this one.

Don't think too much about the "bacon" and "fat" and "skin." So this dish isn't the healthiest thing you could eat, but it may be the tastiest, and I won't rest until all the meatatarians I know have tried it and loved it as much as we do.

Baked Chicken with White Beans and Tomatoes

6 bacon slices, cut into 1-in. pieces
4 lg. chicken thighs with skin and bones
2 med. onions, chopped
1 can stewed tomatoes, including juice
2 cans small white beans, rinsed and drained (I used navy beans)

Put oven rack in middle position and preheat to 350.
Cook bacon in 10-in. ovenproof skillet (I used the handy-dandy cast-iron skillet), and drain on paper towels. Leave fat in skillet.
Meanwhile, season chicken with salt and pepper. Brown chicken in bacon fat over medium-high heat. Drain on paper towels.
Pour off all but 3 T of fat from skillet and reduce heat to medium. Cook onions with 1/4 t. salt and scrape up stuff left from bacon and chicken. Cook until soft, about 10 minutes.
Stir in tomatoes; boil uncovered 3 minutes. Stir in bacon and beans, and bring to a simmer.
Nestle chicken, skin side up, in beans and bake uncovered about 25 minutes. Check the chicken temp with a meat thermometer to make sure it's done.

Like all great comfort foods, this is even better the next day.