Chicken and Bean Cassoulet |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Such an excellent dish - Youu can freeze it - After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn and then cover with heavy-duty foil and this dish can be frozen up to 3 months. to reheat it, preheat oven to 325F. If frozen, place covered foil pan on a baking sheet and bake for 1 1/2 hours. Then uncover, remove the parchment, stir and bake for another 15 minutes. If thawed overnight in the refrigerator, bake covered for 30 minutes and uncovered (parchment removed) for 15 minutes longer. Sprinkle with parsley before serving. Ingredients:
2 tablespoons olive oil |
16 boneless skinless chicken thighs |
1/4 teaspoon salt |
1/2 teaspoon pepper |
4 slices raw bacon, finely chopped |
1 large onion, chopped |
3 carrots, peeled and diced |
3 garlic cloves, minced |
2 tablespoons italian herb seasoning, paste |
3 cups canned white kidney beans, drained and rinsed |
1 (796 ml) can stewed tomatoes |
1 cup chicken broth, 30% less sodium |
1/2 cup fresh parsley, chopped |
Directions:
1. heat oil in an ovenproof pot over medium-high heat. Season chicken wih salt and pepper.
2. Working in batches, brown chicken on all sides, and remove to a plate.
3. Add the bacon, onion, carrots, garlic and herb paste to the pan. Sauté for 10 minutes or until softened.
4. Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 minutes. Divide evenly between two 12-cup foil pans.
5. If serving right away, cover with foil and bake for 30 minutes. Uncover, bake 15 minutes longer. Sprinkle with remaining parsley and serve.
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