(a.k.a. Garlic-Braised Chicken and Flageolet Stew)
I haven't made this yet but Michael and Karen say it's very good!
2 boneless skinless chicken breasts (or 4 for leftovers)
10 garlic cloves, peeled
3 cups chicken stock
3/4 cups flageolet beans, soaked overnight in water (may substitute navy beans - flageolets are very hard to find)
4 sage leaves
1 small leek, cut into 1/2 inch pieces
2 tablespoons butter
4 two inch sourdough bread, toasted (optional)
1 tablespoon chopped chives
1 tablespoon olive oil
Season the chicken with salt and pepper and cut in half. Place the garlic, flageolets, stock, sage, leeks and chicken in 2.5 quart All-Clad pot. Bring to simmer and reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring every 30 minutes. Season with salt and pepper.To serve, place 2 croutons in bowl, cover with XG stew, sprinkle with chopped chives and drizzle with olive oil. Top with fresh ground pepper and salt. Put the butter back in the fridge and serve with an Australian cab.
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