Oven-Braised Chicken and Beans with Sage
The Italian cousin of French cassoulet, this rustic casserole features layers of beans, bread crumbs and chicken. Serve with a green salad and crusty Italian bread.
Servings: 8
Ingredients:
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2 tbsp (25 mL) vegetable oil
4 lb (2 kg) boneless skinless chicken thighs
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 tbsp (15 mL) crumbled dried sage
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each hot pepper flakes and pepper
1/4 cup (50 mL) tomato paste
1 can (19 oz/540 mL) tomatoes
1/2 cup (125 mL) chicken stock
1 pkg (500 g) frozen baby lima beans
Topping:
2 cups (500 mL) fresh bread crumbs
1/4 cup (50 mL) butter, melted
1 clove garlic, minced
1 tsp (5 mL) crumbled dried sage
Preparation:
In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, 5 to 8 minutes. Transfer to 13- x 9-inch (3 L) glass baking dish; set aside.
Add onion, celery, garlic, sage, salt, hot pepper flakes and pepper to pan; cook over medium heat until onion is softened, about 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon. Add stock and lima beans; bring to boil and pour over chicken.
Cover with foil; bake in 350°F (180°C) oven until juices run clear when chicken is pierced, 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Cover with foil and reheat in 350°F/180°C oven for 45 minutes. Continue with recipe.)
Topping: In bowl, mix bread crumbs, butter, garlic and sage; sprinkle over casserole. Bake until golden, about 15 minutes.
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