Pre-heat the oven to 425˚F.

Cook the chopped bacon in a large sauté pan over medium heat until crispy. Remove the crisped bacon to a side plate, leaving at least 2 tablespoons of bacon fat in the pan.

Season the chicken thighs with salt and freshly ground black pepper and place them skin side down in the pan. Brown well on one side in the bacon fat over medium-high heat – about 8 to 10 minutes. Resist the urge to move them or check on the browning, but let them get very brown. Remove the chicken from the pan and set aside.

Add the onion to pan and sauté until it start to brown slightly – about 5 minutes. Add the garlic cloves and rosemary and continue to sauté for about a minute. Pour in the vermouth or white wine and deglaze the bottom of the pan by scraping with a flat spatula.

Add the white beans to the pan (including the bean liquor from the can), along with the chicken stock. Return the chicken thighs to the pan, resting them on top of the beans, and scatter in the cherry tomatoes.

Transfer the pan, uncovered, to the oven for 20 minutes.

Remove the pan from the oven (remember that it is very hot) and remove the sprig of rosemary (and garlic cloves if you can find them). Remove the chicken thighs to a plate to rest for a few minutes and stir in the spinach to wilt.

Serve the chicken thighs over a bed of the white beans with tomatoes and spinach. Scatter the crispy bacon on top.