Ingredients

How to make it

  • Heat pan, add olive oil.
  • Saute chicken thighs in oiled pan until lightly toasty brown on each side.
  • Remove and keep warm.
  • In pan juices and fat, heat and saute the chopped veggies and the herbal/spice aromatics.
  • Add diced coins of chicken sausage and heat until lightly browned
  • Deglaze with dry vermouth, scraping up all the drippings.
  • Add drained beans, canned tomatoes to sauteed veggies and sausage coins, stir well.
  • Layer bean/veggie mix alternately with parcooked chicken thighs.
  • Ending with beans covering all. Pour chicken stock to barely wet the beans and chicken.
  • Bake in a 375 degree oven for 35 minutes.
  • In a clean saute pan, heat oil/butter til foamy and add bread crumbs to coat.
  • Pull casserole out of oven, top with buttered oiled crumbs and cook at high heat for 10 minutes longer.
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  • otterpond 1 year ago
    Yum!
    Was this review helpful? Yes Flag
  • krumkake 1 year ago
    Hey Notcho - good to see you here -I saw your comment on the Spritz recipe I posted yesterday. I've been trying to post a few more recipes here, but time often gets the better of me...good to see you are still posting! Have a very Merry Christmas, in the state I currently hate!!! Dob't worry, I'll love it again when all this blasted cold weather goes away!! Oh geez - I thought I was posting this on your home page, then saw after posting it that it was on a recipe page - sorry about that, but I think you will still see it on you home page...I hope!! I'm still not familiar with the new formats here!!
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  • luisascatering 1 year ago
    I think this sounds wonderful. I have clients that I think will love this - thanks for sharing!
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  • NPMarie 1 year ago
    Sounds absolutely fabulous!!!
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