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    You are in: Home / Recipes / Chicken Cassoulet Recipe
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    Chicken Cassoulet

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    KLHquilts's Note:

    This is a great cold weather dish. It's also nice that it's very low fat, with virtually no saturated fat.

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    Units: US | Metric


    1. 1
      Trim visible fat from the chicken and cut into 3/4" cubes.
    2. 2
      Coat a large pan with cooking spray. Heat over medium-high heat, then add chicken. Sprinkle with thyme, allspice and 1/2 teaspoon pepper. Cook until brown. Transfer to a large bowl and set aside.
    3. 3
      Add the onions and garlic to the pan. Cook until tender (about 5 minutes). Add the tomatoes, carrots, wine (or stock), and cloves. Stir in 1 tablespoon of the parsley and the remaining 1/4 teaspoons of pepper.
    4. 4
      Cook until carrots are almost tender (about 10 minutes). Add the spinach and cook until it wilts. Add to the chicken. Stir in the beans. Combine well.
    5. 5
      Coat a 2-1/2-quart casserole with cooking spray. Add the chicken mixture. Pour the stock (or an equal amount of white wine, if you prefer) just to cover.
    6. 6
      Mix the bread crumbs with the reaining tablespoon of parsley. Sprinkle over the chicken and bake at 350 for about 1-1/2 hours.

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    Nutritional Facts for Chicken Cassoulet

    Serving Size: 1 (365 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 304.9
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 1.1 g
    Cholesterol 62.9 mg
    Sodium 172.8 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 9.3 g
    Sugars 3.7 g
    Protein 27.1 g

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