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Receta Oven Braised Chicken With Beans And Sage
by Global Cookbook

Oven Braised Chicken With Beans And Sage
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Ingredientes

  • 2 Tbsp. vegetable oil
  • 4 lb boneless skinless chicken, thighs
  • 1 x onion, minced
  • 2 stalk celery, minced
  • 2 clv garlic, chopped
  • 1 Tbsp. crumbled dry sage
  • 1/2 tsp salt
  • 1/4 tsp warm pepper flakes
  • 1/4 tsp pepper
  • 1/4 c. tomato paste
  • 1 x 19 ounce can tomato
  • 1/2 c. chicken stock
  • 1 x 500 g package frzn baby lima beans
  •     Topping
  • 2 c. fresh breadcrumbs
  • 1/4 c. butter, melted
  • 1 clv garlic, chopped
  • 1 tsp crumbled dry sage

Direcciones

  1. Preheat oven to 350 F (180 F).
  2. In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, 5 to 8 min. Transfer to 13-x 9-inch (3 L) glass baking dish; set aside.
  3. Add in onion, celery, garlic, sage, salt, warm pepper flakes and pepper to pan; cook over medium heat till onion is softened, about 5 min. Add in tomatoes, breaking up with spoon. Add in stock and lima beans; bring to boil and pour over chicken.
  4. Cover with foil; bake in oven till juices run clear when chicken is pierced, about 30 min. (Make-ahead: Let cold for 30 min. Chill till cool. Cover with plastic wrap and over wrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hrs. Cover with foil and reheat in 350 F (180 F) oven for 45 min. Continue with recipe.)
  5. Topping:In a bowl, mix breadcrumbs, butter, garlic and sage; sprinkle over casserole. Bake till golden brown, about 15 min.