Salmon with Lentils

Directions for: Oven-Braised Chicken with Beans and Sage

Ingredients

Oven-Braised Chicken with Bean

2 Tbsp vegetable oil

4 lb(s) boneless skinless chicken, thighs

1 onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 Tbsp crumbled dried sage

tsp salt

tsp hot pepper flakes

tsp pepper

cup tomato paste

1 19 oz can tomato

cup chicken stock

1 500 g package frozen baby lima beans

Topping

2 cup fresh breadcrumbs

cup butter, melted

1 clove garlic, minced

1 tsp crumbled dried sage

Directions

Oven-Braised Chicken with Bean

1. Preheat oven to 350F (180F).

2. In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, 5 to 8 minutes. Transfer to 13-x 9-inch (3 L) glass baking dish; set aside.

3. Add onion, celery, garlic, sage, salt, hot pepper flakes and pepper to pan; cook over medium heat until onion is softened, about 5 minutes. Add tomatoes, breaking up with spoon. Add stock and lima beans; bring to boil and pour over chicken.

4. Cover with foil; bake in oven until juices run clear when chicken is pierced, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover with plastic wrap and over wrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Cover with foil and reheat in 350F (180F) oven for 45 minutes. Continue with recipe.)

Topping

1. In a bowl, mix breadcrumbs, butter, garlic and sage; sprinkle over casserole. Bake until golden, about 15 minutes.

See more: Main, Winter, Braise, Herbs, Beans, Poultry, Bake, Dinner, North American, Chicken, Rice/Grain