Brittany Chicken Casserole

I have not tried this, but the ingredients bring to mind a cool fall day and this cooking in the oven. I can almost smell the aroma! Cooking time does NOT include the overnight soaking of the beans. Hope you enjoy!

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups kidney beans or 2 1⁄2 cups  your favorite  beans, soaked overnight and drained
• 2  tablespoons butter
• 2  tablespoons olive oil
• 3  slices bacon (thick slices or streak of lean/streak of fat or fatback)
• 2  lbs chicken pieces
• 1  tablespoon  plain all-purpose flour
• 1 1⁄4 cups cider
• 2⁄3 cup  chicken stock
• 14  shallots
• 2  tablespoons honey
• 8  ounces  ready cooked whole beetroots (beets)
•  salt and pepper

Directions

1. Preheat oven to 325 degrees.
2. Cook beans in salted boiling water for 25 minutes.
3. Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
4. Add the bacon and chicken.
5. Cook for 5 minutes.
6. Sprinkle with the flour.
7. Add the cider and chicken stock, stirring to prevent lumps.
8. Season with salt and pepper.
9. Bring to a boil.
10. Add the beans and the cover the pot.
11. Bake for 2 hours.
12. About 15 minutes before it is done, remove the lid.
13. In a frying pan, gently cook the shallots and honey together for about 5 minutes.
14. Turn the shallots frequently.
15. Add the shallots and cooked beetroot to the casserole.
16. Bake uncovered for 15 more minutes.