BRITTANY CHICKEN CASSEROLE

Brittany Chicken Casserole image

Provided by Bobtail

Categories Poultry

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 325 degrees.
Cook beans in salted boiling water for 25 minutes.
Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
Add the bacon and chicken.
Cook for 5 minutes.
Sprinkle with the flour.
Add the cider and chicken stock, stirring to prevent lumps.
Season with salt and pepper.
Bring to a boil.
Add the beans and the cover the pot.
Bake for 2 hours.
About 15 minutes before it is done, remove the lid.
In a frying pan, gently cook the shallots and honey together for about 5 minutes.
Turn the shallots frequently.
Add the shallots and cooked beetroot to the casserole.
Bake uncovered for 15 more minutes.