“From Sunset. Have not made yet, posting for safe keeping. Can use dry breadcrumbs.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 cup fresh breadcrumb
  • 2 12 tablespoons olive oil
  • 13 cup minced shallot
  • 4 garlic cloves, peeled and minced
  • 1 carrot, peeled and diced
  • 2 (15 ounce) cans small white beans, drained and rinsed
  • 1 cup cooked chicken (1-inch chunks )
  • 8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
  • 1 (14 ounce) can diced tomatoes
  • 1 teaspoon herbes de provence
  • 1 whole dried bay leaf
  • 12 cup de-fatted chicken broth
  • 12 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
  2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
  3. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

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