Chicken And White Bean Cassoulet Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large oven-safe pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides.
• STEP 3.Remove the chicken from the pot and set aside. In the same pot, add onions, carrots, and garlic. Cook until the vegetables are softened.
• STEP 4.Add tomato paste, thyme, and bay leaves to the pot. Stir well to combine.
• STEP 5.Return the chicken to the pot and add chicken broth and white wine. Bring to a simmer.
• STEP 6.Cover the pot and transfer it to the preheated oven. Cook for 1 hour, or until the chicken is cooked through and tender.
• STEP 7.Remove the pot from the oven and stir in the white beans. Return the pot to the oven and cook for an additional 15 minutes.
• STEP 8.Remove the pot from the oven and let it rest for a few minutes before serving.
• STEP 9.Serve the chicken and white bean cassoulet hot, garnished with fresh parsley.

Cooking Tips

• For extra flavor, you can brown the chicken in batches before adding it back to the pot.
• If you prefer a thicker consistency, you can mash some of the beans before adding them to the pot.
• This dish can be made ahead of time and reheated before serving. It also freezes well for future meals.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cassoulet in a pot and heat over medium-low heat until warmed through.
• Serve the chicken and white bean cassoulet with crusty bread or over cooked rice for a complete meal.