You can never have too many main course recipes, so give Chicken and Green Bean Casserole a try. A couple of people have made this recipe, and 20 would say it hit the spot. A mixture of garlic, flour, bay leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up buttermilk you could follow this main course with Buttermilk Pie for dessert. This recipe is a classic American dish. It will be a hit at your Thanksgiving event.
If you want to prepare an unusual side dish of green beans without too much effort, I have the recipe that can be right for you. It is a very tasty and appetizing dish, suitable for everyday cooking. I prepare it often because it is always very popular in my house and also because it is simple and rather quick. The classic recipe to keep written down so as to have it ready when needed.
Ingredients
- 600 g minced chicken
- 150 g green beans
- 4 slices of bread
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 2 eggs
- 2 heaped tablespoons of grated cheese
- 1 tablespoon chopped parsley
- Nutmeg
- white wine
- Cooking oil
Recipe Method
Clean and wash the green beans and carrot. Cut the carrot into 4 pieces lengthwise. Bring lightly salted water to the boil, throw in the carrot and green beans, bring back to the boil and let them cook for 4 minutes. Drain them well. Remove and set aside half of the green beans, chop the other half into coarse pieces together with the carrot.
In a pan or in the oven, lightly toast the bread. Let it cool and crumble it. If you don't have bread, replace it with 80 g of breadcrumbs.
In a bowl beat the eggs, add 2 tablespoons of oil, the finely chopped garlic, the parsley, a pinch of nutmeg, the grated cheese, the crumbled bread and two pinches of salt. Mix carefully.
Incorporate the meat and chopped green beans with the carrot into the mixture. Work with your hands to combine all the ingredients and make a smooth dough. If necessary, add a little white wine.
Spread a sheet of baking paper on the table and arrange the meat mixture on top, giving it a rectangular shape about 1.5 cm high. Distribute the remaining green beans in the center of the rectangle and then, rolling up the paper, give it the shape of a classic meatloaf. Finally, remove the paper and work it a little with your hands to consolidate it.
Pour 6 tablespoons of oil into a saucepan and fry the chopped onion for 7-8 minutes over a very low heat with the lid on. Place the meatloaf in it and brown it on each side over a moderate heat. Then sprinkle it with a scant glass of wine (about 100 ml) and a coffee cup of boiling water in which you have dissolved the half stock cube
Cook for another 2-3 minutes over medium heat, turning the meatloaf in the wine to flavor it on each side. Finally, lower the heat to almost minimum, cover the pan and cook your meatloaf for 45 minutes, turning it every now and then.
