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Oven-Braised Chicken with Beans and Sage

Food Network Canada
YIELDS
8 servings
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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
½
tsp salt
¼
tsp hot pepper flakes
¼
tsp pepper
¼
cup tomato paste
1 19
oz can tomato
½
cup chicken stock
1 500
g package frozen baby lima beans

Topping

2
cup fresh breadcrumbs
¼
cup butter, melted
1
clove garlic, minced
1
tsp crumbled dried sage
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Directions

Step 1

Preheat oven to 350ºF (180ºF).

Step 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.

Step 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.

Step 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 350ºF (180ºF) oven for 45 minutes. Continue with recipe.)

Step 5

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

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