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.
- Portion size 8 servings
- 2 tablespoons vegetable oil
- 4 lbs boneless skinless chicken thighs
- 1 onion chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 tablespoon crumbled dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon pepper
- 1/4 cup tomato paste
- 1 can tomato
- 1/2 cup chicken stock
- 1 pkg (500 g) frozen baby lima beans
- 2 cups fresh bread crumbs
- 1/4 cup butter melted
- 1 clove garlic minced
- 1 teaspoon crumbled dried sage
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.