Ingredients
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1 cup fresh breadcrumb
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2 1/2 tablespoons olive oil
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4 garlic cloves, peeled and minced
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2 (15 ounce) cans small white beans, drained and rinsed
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1 cup cooked chicken (1-inch chunks )
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8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
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1 (14 ounce) can diced tomatoes
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1 teaspoon herbes de provence
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1 whole dried bay leaf
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1/2 cup de-fatted chicken broth
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 carrot, peeled and diced
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1/3 cup minced shallot
Instructions
- In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
- 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.
- 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.