Chicken Kidney Bean Gratin

Ingredients

• 4 chicken breast fillets
• 2 tbsp olive oil
• 2 cans kidney beans
• 1 onion
• 2 Garlic cloves
• 3 tsp tomato paste
• 0.125 l chicken broth (from the jar)
• 200 g heavy cream
• 1 bunch parsley
• 50 g grated Parmesan
• Salt
• Pepper
• Cayenne pepper
• fat for greasing the dish

Instructions

1. 1.

   Wash and pat dry the meat, then sear it in hot oil on all sides until browned. Cover and cook over low heat for 10 minutes.

2. 2.

   Drain the kidney beans in a sieve. Peel and finely chop the onion; crush the garlic cloves. Remove the chicken breasts from the pan, season with salt and cayenne pepper.

3. 3.

   In the remaining cooking fat sauté the onions, then squeeze in the garlic. Add the beans, tomato paste, and broth; simmer for 10 minutes until slightly reduced. Wash and finely chop parsley, mix into the beans with salt and pepper.

4. 4.

   Grease a baking dish, pour in the beans, place the chicken breasts on top. Mix cream with parmesan and pour over the assembly. Bake at 200°C for 25 minutes until golden.

5. 5.

   Serve hot and enjoy!