Oven-Braised Chicken with Bean
Preheat oven to 350ºF (180ºF).
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.
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.
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 350ºF (180ºF) oven for 45 minutes. Continue with recipe.)
In a bowl, mix breadcrumbs, butter, garlic and sage; sprinkle over casserole. Bake until golden, about 15 minutes.