Oven-Braised Chicken and Beans with Sage

[migration] empty title 149 Author: Canadian Living Credits: [migration] empty title 149

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.

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Oven-Braised Chicken and Beans with Sage