Description
This hearty Chicken Cassoulet features succulent chicken thighs, creamy white beans, and fresh herbs, all slow-cooked together to create a flavorful, filling dish that’s perfect for any occasion.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups dried white beans (Great Northern or cannellini), soaked
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- 1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- Prep the Beans: Soak the beans for 6-8 hours or overnight. Drain and set aside.
- Brown the Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and thyme. Brown the chicken for 5-7 minutes per side until golden, then remove from the pot and set aside.
- Sauté Vegetables: In the same pot, sauté the onion, garlic, carrot, and celery for 5-7 minutes until softened. Stir occasionally.
- Add Beans & Broth: Add the soaked beans, crushed tomatoes, chicken broth, bay leaf, rosemary, and Dijon mustard. Stir well to combine.
- Slow Cook: Return the chicken thighs to the pot, skin-side up. Cover and bake in a preheated 350°F (175°C) oven for 1 hour, or until the chicken is cooked through and beans are tender.
- Optional Topping: For a crunchy topping, sprinkle panko breadcrumbs over the cassoulet and drizzle with olive oil. Bake uncovered for an additional 10 minutes until golden.
- Serve: Garnish with fresh parsley and serve with crusty bread.
Notes
- If you’re using canned beans, reduce the cooking time. Add the beans after sautéing the vegetables and simmer for 30-40 minutes instead of baking for 1 hour.
- The chicken skin can be crispy or soft depending on your preference. For crispy skin, remove the lid for the last 15 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg