Brittany Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I have not tried this, but the ingredients bring to mind a cool fall day and this cooking in the oven. I can almost smell the aroma! Cooking time does NOT include the overnight soaking of the beans. Hope you enjoy! Ingredients:
2 1/2 cups kidney beans or 2 1/2 cups your favorite beans, soaked overnight and drained |
2 tablespoons butter |
2 tablespoons olive oil |
3 slices bacon (thick slices or streak of lean/streak of fat or fatback) |
2 lbs chicken pieces |
1 tablespoon plain all-purpose flour |
1 1/4 cups cider |
2/3 cup chicken stock |
14 shallots |
2 tablespoons honey |
8 ounces ready cooked whole beetroots (beets) |
salt and pepper |
Directions:
1. Preheat oven to 325 degrees.
2. Cook beans in salted boiling water for 25 minutes.
3. Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
4. Add the bacon and chicken.
5. Cook for 5 minutes.
6. Sprinkle with the flour.
7. Add the cider and chicken stock, stirring to prevent lumps.
8. Season with salt and pepper.
9. Bring to a boil.
10. Add the beans and the cover the pot.
11. Bake for 2 hours.
12. About 15 minutes before it is done, remove the lid.
13. In a frying pan, gently cook the shallots and honey together for about 5 minutes.
14. Turn the shallots frequently.
15. Add the shallots and cooked beetroot to the casserole.
16. Bake uncovered for 15 more minutes.
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