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  RECIPE TITLE "Hearty Chicken Casserole with Rye and Raisin Bread Recipe"
Source: Chicken - Cooking with Style
courtesy of Cooking.com

yields 6 Servings time--- difficultyeasy

 

  RECIPE INGREDIENTS

Rye and Raisin Bread:
1 cup whole-wheat flour
1 cup rye flour
1 teaspoon baking soda
1 1/4 cups cornmeal
1 tablespoon sugar
1/4 cup chopped raisins
1 1/2 cups milk
1/2 cup molasses
1 teaspoon malt vinegar
2 tablespoons vegetable oil
4 lbs cut-up chicken pieces
2 onions, sliced lengthwise
2 cloves garlic, crushed
1/2 lb speck or prosciutto
3 carrots, thickly sliced
2 stalks celery, thickly sliced
1 (14 oz) can tomatoes
1/3 cup tomato paste
1 cup chicken stock
1 (1 lb) can cannellini beans, rinsed, drained
1/3 cup chopped basil
2 tablespoons chopped oregano

  RECIPE METHOD

RYE AND RAISIN BREAD:

Lightly grease 9 x 5 inch loaf pan, line the base with paper, then grease the paper.

Combine the dry ingredients in a bowl, then stir in the raisins, milk, molasses and vinegar. Spoon the mixture into the prepared pan and bake at 375 degrees F for about 50 minutes, or until a skewer inserted in the middle comes out clean.

Let stand for 5 minutes then turn onto a wire to cool. While the bread is baking, prepare the chicken casserole.

Heat the oil in a large wide pan, add the chicken pieces in batches and cook over a high heat until well browned all over. Remove the chicken to a plate. Add the onions, garlic, thinly sliced speck, carrots and celery to the pan and cook, stirring, until the onions are soft. Add the undrained crushed tomatoes, tomato paste and stock and bring to a boil. Return the chicken pieces to the pan and simmer, uncovered, for about 15 minutes, or until the chicken is just tender. Add the beans and herbs, and simmer until heated through.

Serve with slices of Rye and Raisin Bread and butter.

This recipe can be made a day ahead and is also suitable for freezing.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

  Nutrition Facts

Serves 6
Facts per Serving
Calories: 1123 Fat: 30g Carbohydrates: 114g
Cholesterol: 212mg Sodium: 1376mg Protein: 98g
Fiber: 15g % Cal. from Fat: 24% % Cal. from Carbs: 41%

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