Meal: Brittany Chicken Casserole
Servings: 6
Prep Time: 180 minutes
Ingredients
2.5 cups beans, such as flageolets, soaked overnight and drained (or 2.5 cups canned beans)
2 tbsp butter
2 tbsp olive oil
3 rindless bacon slices, chopped
1.75 lbs chicken pieces
1 tbsp all-purpose flour
1.25 cups cider
2/3 cup chicken stock
`4 shallots
2 tbsp honey, warmed
8 oz ready-cooked beet
salt and pepper
Directions
1. Cook the chosen bean in salted boiling water for about 25 minutes (skip if canned)
2. Heat the butter and olive oil in a flameproof casserole
3. Add the bacon and chicken and cook for 5 minutes
4. Sprinkle with the flour then add the cider and chicken stock, stirring constantly to avoid lumps forming
5. Season with salt and pepper and bring to a boil
6. Add the beans then cover the casserole tightly with a lid and bake in the center of the oven at 325 for 1 hour 45 minutes
7. Remove lid
8. In a skillet, gently cook the shallots and honey together for 5 minutes, turning the shallots frequently
9. Add the shallots and beets to the casserole and finish cooking in the oven for 15 minutes (2 hours total in the oven)