Ingredients
2 tablespoons all-purpose flour1 teaspoon garlic salt1 teaspoon dried rosemary, crushed1/2 teaspoon pepper6 bone-in chicken thighs (about 2-1/4 pounds), skin removed2 tablespoons olive oil1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained6 slices provolone cheese
Preparation
In a large resealable plastic bag, combine the flour, garlic salt, rosemary and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil. Stir in beans and tomatoes; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove from the heat. Top with cheese. Cover and let stand for 5 minutes or until cheese is melted.
