Chicken and Bean Cassoulet
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
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
- heat oil in an ovenproof pot over medium-high heat. Season chicken wih salt and pepper.
- Working in batches, brown chicken on all sides, and remove to a plate.
- Add the bacon, onion, carrots, garlic and herb paste to the pan. Sauté for 10 minutes or until softened.
- 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.
- 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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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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