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Ингредиенты
- 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
- Â Â Topping
- 2 c. fresh breadcrumbs
- 1/4 c. butter, melted
- 1 clv garlic, chopped
- 1 tsp crumbled dry sage
Инструкции
- Preheat oven to 350 F (180 F).
- 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.
- 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.
- 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.)
- Topping:In a bowl, mix breadcrumbs, butter, garlic and sage; sprinkle over casserole. Bake till golden brown, about 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 8 servings | |
| Calories 751 | |
| Calories from Fat 308 | 41% |
| Total Fat 34.41g | 43% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.09g | |
| Cholesterol 131mg | 44% |
| Sodium 633mg | 26% |
| Potassium 1614mg | 46% |
| Total Carbs 63.64g | 17% |
| Dietary Fiber 14.3g | 48% |
| Sugars 9.26g | 6% |
| Protein 46.76g | 75% |
