Brittany Chicken Casserole

Name: Brittany Chicken Casserole
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

12 ingredients

16 steps

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.