Chicken and Beans

      Today was a long day at work made even longer by a meeting tonight at 5 and then an (extra) early day tomorrow.  So ok, the last thing I wanted to do was spend an hour making dinner, although I do have time to let it cook while I run to my meeting.  So folks, this is going to be short and simple. 

Notice the burny one in the back.  Too hot . . .

4 skin on chicken thighs
1/2 cup flour (seasoned with salt and pepper) 
1 TBS fat- butter, bacon fat, olive oil, your choice and
1 large can baked beans  your favorite, I used Maple bacon Yum.



      Dust the chicken thighs with seasoned flour.  In a large skillet (I used an 8 inch cast iron) brown the skin side of the chicken in the fat on medium high heat.  This will take a few min so be patient and don't turn the heat up too high otherwise you'll just burn.  Then flip them over so you have skin side up (maybe throw some fresh thyme in there) and dump the can of beans on top.  Cover it and into the oven it goes.  Set it for 300 and walk away for at least 2 hours.  When you come back dinner is ready.  The braise makes the chicken nice and tender and you get all the delicious flavor of the beans right there.  A really easy 1 pot meal.