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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    45 mins

    1 hr 10 mins

    JayPslp's Note:

    Taken from Melissa d'Arabian's 10 Dollar Dinners. Delicious and easy. I use boneless, skinless chicken breasts and it's still wonderful.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
    2. 2
      In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes.

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    Nutritional Facts for Weekday Cassoulet

    Serving Size: 1 (410 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.1
     
    Calories from Fat 118
    27%
    Total Fat 13.2 g
    20%
    Saturated Fat 3.4 g
    17%
    Cholesterol 86.1 mg
    28%
    Sodium 824.7 mg
    34%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 8.4 g
    33%
    Sugars 5.3 g
    21%
    Protein 33.5 g
    67%

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