Garlic Braised Chicken and Flageolets Stew

 Ingredients:

2 chicken breasts, skin and bones removed

salt and pepper

10 garlic cloves, peeled

3 cups chicken broth

3/4 cup flageolets beans, soaked overnight in water

4 sage leaves

1 small leek, cut into 1/2-inch pieces

2 Tbsp butter

Four 2-inch diameter slices of sourdough bread, toasted

1 Tbsp chopped chives- sprinkle over stew in bowl

1 Tbsp olive oil to drizzle around bowl

Method:

Season the chicken with salt and pepper and cut each breast in half longways. place the garlic cloves, stock and flageolets, sage leaves, leeks and chicken in a 2.5-quart pot.  Bring mixture to a simmer and reduce heat to low.  Cover and simmer 2-2.5 hours, stirring every 30 minutes.  Cook until chicken is tender and beans are cooked.  Pour stew over homemade croutons.  Serves 2.