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October 2005, Issue 53, Page 13
Saute in 2 Teaspoons Olive Oil:
2 boneless, skinless chicken thighs, seasoned with salt and pepper
4 oz. chicken-apple sausage or kielbasa, cut into 4 pieces
Add and Saute:
1/3 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 t. tomato paste
1 bay leaf
Pinch red pepper flakes
Drain and Puree:
1 can white beans, divided (15.5 oz.)
2 cloves garlic
Add; Deglaze with:
1/4 cup dry white wine
1/4 cup chicken broth
Stir in and Simmer:
1 can diced tomatoes, drained (14.5 oz.)
1 t. minced fresh rosemary
1 t. white wine vinegar
Reserved white beans
Salt and pepper to taste
Top with:
2 oz. goat cheese, crumbled
Process; Top Casserole with:
2 slices white bread, buttered
Preheat oven to 375°.
Saute chicken and sausage in oil in a saute pan over medium-high heat until brown; remove from pan and set aside. Pour off all but 2 teaspoons drippings.
Add onion, carrot, celery, tomato paste, and seasonings; saute until onion is translucent, about 5 minutes, stirring often.
Drain and rinse beans; measure out 1 cup and set aside. Puree remaining beans (about 2/3 cup) and garlic in a food processor.
Add wine and broth; process until smooth. Deglaze vegetables with bean mixture; simmer 3 minutes.
Stir in tomatoes, rosemary, vinegar, reserved beans, salt, and pepper; simmer 3 minutes. Divide bean mixture between two casserole dishes. Arrange chicken and sausage on top.
Top casseroles with goat cheese.
Process bread in a food processor to make coarse crumbs, sprinkle over casseroles, and place dishes on a baking sheet. Bake until topping is brown and filling is bubbly, 30–40 minutes.