Brittany Stew

• 2 12 cups dried kidney beans
• 14 cup butter
• 14 cup olive oil
• 6 slices bacon (chopped)
• 4 lbs boneless skinless chicken thighs (chunked)
• 2 tablespoons flour
• 2 12 cups hard alcoholic cider
• 1 13 cups chicken stock
• salt & fresh ground pepper (to taste)
• 1 lb beet
• 28 shallots (peeled)
• 14 cup honey

1. Soak beans 8 hours.
2. Drain.
3. Rinse.
4. Place in a pot.
5. Cover with 2 inches of water.
6. Bring to a boil.
7. Reduce.
8. Simmer 30 minutes.
9. Drain.
10. Heat oven 350.
11. Heat butter and oil in a dutch oven.
12. Add the bacon and chicken.
13. Saute 5 minutes.
14. Stir in flour.
15. Add the cider, stock, salt and pepper.
16. Bring to a boil.
17. Stir in beans.
18. Cover.
19. Bake 2 hours.
20. Wrap beets in foil.
21. Bake 1 1/2 hours in oven with casserole.
22. Remove.
23. Let cool.
24. Peel.
25. Chunk.
26. Colmbine shallots with honey in a deep skillet.
27. Bring to a boil.
28. Reduce.
29. Simmer 5 minutes.
30. Stir in beets.
31. Place on plates.
32. Top with chicken mix.

kidney beans, butter, olive oil, bacon, chicken, flour, hard alcoholic, chicken stock, salt, beet, shallots, honey

Taken from www.food.com/recipe/brittany-stew-169548 (may not work)