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Prep Time: 480 Minutes Cook Time: 2 Minutes |
Ready In: 482 Minutes Servings: 8 |
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Great stew. Could even be fancy enough for company... Ingredients:
2 1/2 cups dried kidney beans |
1/4 cup butter |
1/4 cup olive oil |
6 slices bacon (chopped) |
4 lbs boneless skinless chicken thighs (chunked) |
2 tablespoons flour |
2 1/2 cups hard alcoholic cider |
1 1/3 cups chicken stock |
salt & fresh ground pepper (to taste) |
1 lb beet |
28 shallots (peeled) |
1/4 cup honey |
Directions:
1. Soak beans 8 hours.
2. Drain. Rinse.
3. Place in a pot. Cover with 2 inches of water.
4. Bring to a boil. Reduce. Simmer 30 minutes. Drain.
5. Heat oven 350.
6. Heat butter and oil in a dutch oven.
7. Add the bacon and chicken. Saute 5 minutes.
8. Stir in flour.
9. Add the cider, stock, salt and pepper.
10. Bring to a boil.
11. Stir in beans. Cover. Bake 2 hours.
12. Wrap beets in foil. Bake 1 1/2 hours in oven with casserole.
13. Remove. Let cool. Peel. Chunk.
14. Colmbine shallots with honey in a deep skillet.
15. Bring to a boil. Reduce. Simmer 5 minutes.
16. Stir in beets.
17. Place on plates. Top with chicken mix.
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