Baked Chicken with White Beans and Tomatoes
['6 bacon slices (1/4 lb total), cut into 1-inch pieces', '4 large chicken thighs with skin and bone (1 1/2 lb total)', '2 medium onions, chopped (1 1/2 cups)', '1 (14- to 16-oz) can stewed tomatoes including juice', '2 (15- to 16-oz) cans small white beans', 'rinsed and drained']
Put oven rack in middle position and preheat oven to 350°F.
Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.
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