Mexicani Chicken

Olive oil - to slightly coat the bottom of the soup pot
3 thick cut strips of bacon
1 small onion
6 sprigs of thyme
4 cloves of garlic
6 boneless, skinless chicken thighs
1 28oz can of Muir Glen Crushed Fire Roasted Tomatoes
2 cups chicken broth
1 15oz can of Black Beans
1 1/2 cups of frozen corn
Salt and Pepper

Chop the bacon and add it to a hot soup pot with the olive oil just barely coating the bottom. Fry the bacon until it begins to crisp. While the bacon crisps, finely chop the onion, thyme and garlic and add to the bacon with some salt and pepper. Cook for about 4 minutes, until the onions start to soften. Move the mix to the middle of the pot and add the chicken thighs around the edge, then top the thighs with the mix and put the other 2 in the middle. Cook for 3 minutes to brown one side. Flip the thighs and let them brown on the other side while you open the tomatoes and chicken stock.

Add the tomatoes and stock to the pot, reduce the heat once the pot comes back to a bubble. Check the salt and pepper and adjust according to your taste.

Cover the pot and set the timer for 20 minutes. Stir twice during the 20 minutes, but leave the lid on the rest of the time, the steam is important. While the chicken is cooking: open, drain and rinse your black beans. Put the corn on top of the beans in the colander and let them start defrosting while you wait. (Pour glass of wine and set the table now!)

After 20 minutes, add the beans and corn. Cover the pot and cook for 5 more minutes to bring the beans and corn to temp.
To serve: Use a slotted spoon and pull the beans/corn/tomato mix out of the pot and drain off the liquid before plating. Top a few spoonfuls with a chicken thigh.