Rosemary Chicken With White Beans - cooking recipe

Ingredients

2 teaspoons olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
6 chicken thighs, bone-in and skinless
1 (14 1/2 ounce) can diced tomatoes with onions, oregano and basil undrained
1 (15 ounce) can rinsed navy beans
1/4 cup pitted kalamata olive, sliced

Preparation

In large nonstick skillet, heat oil on medium high. Combine rosemary, salt and pepper and sprinkle on both sides of chicken. Cook chicken for 5 minutes. Reduce heat to medium and turn chicken.
Add tomatoes with juice and beans; cover and simmer 12 minutes until chicken is done, no longer pink. Stir in olives and serve.