Thebrittany Recipes

BRITTANY SALAD DRESSING

Steps:

• A half-hour before serving, combine sugar, vinegar& sour cream until smooth.
• Refrigerate (I prefer to refrigerate overnight).
• Fry bacon until crispy, saving 1/4 of the fat.
• Dry bacon on paper towels and chop into small pieces.
• To serve, heat 1/4 cup bacon fat until piping hot and pour over crisp, chilled lettuce pieces.
• Toss to coat.
• Place individual servings on chilled plates& sprinkle with bacon pieces.
• Top with sour cream mixture& garnish with cherry tomatoes.

BRITTANY CHICKEN CASSEROLE

Steps:

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