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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Sunset. Have not made yet, posting for safe keeping. Can use dry breadcrumbs. Ingredients:
1 cup fresh breadcrumb |
2 1/2 tablespoons olive oil |
1/3 cup minced shallot |
4 garlic cloves, peeled and minced |
1 carrot, peeled and diced |
2 (15 ounce) cans small white beans, drained and rinsed |
1 cup cooked chicken (1-inch chunks ) |
8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick |
1 (14 ounce) can diced tomatoes |
1 teaspoon herbes de provence |
1 whole dried bay leaf |
1/2 cup de-fatted chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
3. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.
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