Chicken & Bean Cassoulet
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
16 boneless skinless chicken thighs
¼ tsp salt
½ tsp pepper
4 slices bacon, finely chopped
1 large onion, chopped
3 carrots, peeled and diced
3 cloves garlic, minced
2 tbsp Italian Herb Seasoning Paste
3 cups canned white kidney beans, drained and rinsed
1 can stewed tomatoes
1 cup reduced sodium chicken broth
½ cup chopped fresh parsley leaves, divided
2 tbsp olive oil
16 boneless skinless chicken thighs
¼ tsp salt
½ tsp pepper
4 slices bacon, finely chopped
1 large onion, chopped
3 carrots, peeled and diced
3 cloves garlic, minced
2 tbsp Italian Herb Seasoning Paste
3 cups canned white kidney beans, drained and rinsed
1 can stewed tomatoes
1 cup reduced sodium chicken broth
½ cup chopped fresh parsley leaves, divided
Directions
1Heat oil in an ovenproof pot over medium-high heat. Season chicken with 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 min. or until softened.
2Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 min. Divide evenly between two 12-cup (3 L) foil pans. If serving right away, cover with foil and bake for 30 min. Uncover, bake 15 min. longer, sprinkle with remaining parsley and serve.
Tips
1
Freeze it. After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn. Cover with heavy-duty foil and freeze up to 3 months.
2
Reheat it. Preheat oven to 325°F (160°C). If frozen, place covered foil pan on a baking sheet and bake for 11/2 hrs. Then uncover, remove parchment, stir and bake for another 15 min. If thawed overnight in the refrigerator, bake covered for 30 min. and uncovered (parchment paper removed) for 15 min. longer. Sprinkle with parsley before serving.
3
Click here for some smart freezing tips.
Disclaimer
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Personal Note
Personal Note
