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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli. Ingredients:
1 cup fresh or dried bread crumbs |
2 1/2 tablespoons olive oil |
1/3 cup minced shallots |
4 cloves garlic, peeled and minced |
1 carrot (about 4 oz.), peeled and diced (1/4 in.) |
2 cans (15 oz. each) small white beans, drained and rinsed |
1 cup 1-inch chunks cooked chicken (see note above) |
8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick |
1 can (14 oz.) diced tomatoes |
1 teaspoon herbes de provence |
1 dried whole bay leaf |
1/2 cup fat-skimmed 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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