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PrintCassoulet of Chicken with Mixed Beans
Cassoulet is a traditional French casserole. A crunchy breadcrumb crust contrasts well with the creamy interior of this comforting dish.
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Cassoulet of Chicken with Mixed Beans
1 1/3 lb
bone-in, skinless chicken thighs
600 g
2 cups
navy beans, dried
500 mL
2 cups
pinto beans, dried
500 mL
12 cups
water
3 L
1 Tbsp
extra virgin olive oil
15 mL
2 cups
onion, sliced
500 mL
6 cloves
garlic, minced
6 cloves
1 can
canned diced tomatoes
798 mL
1/2 cup
white wine, dry
125 mL
1 Tbsp
basil, dried
15 mL
2 tsp
sage, dried
10 mL
1
bay leaf
1
1/2 tsp
black pepper, freshly ground
2.5 mL
4
whole cloves
4
1/4 tsp
red pepper flakes
1.25 mL
4 slices
whole grain bread
4 slices
2 Tbsp
butter, softened
30 mL
or
2 Tbsp
margarine, softened
30 mL
1/2 cup
parsley, fresh, minced
125 mL
Preparation
Serves 6
Cook time :
2 hours
|
Preparation time :
10 min
Cassoulet of Chicken with Mixed Beans
1
Soak the beans in a large pot in cold water for 8 hours. Drain and cover with another 3 litres fresh water.
2
Bring to a boil. Cover pot with lid and simmer for one hour or until beans are fork tender but not splitting open. Drain. Lightly mash one-quarter of the beans with a potato masher to release starch to thicken the sauce. Set aside.
3
Heat olive oil in a large skillet. Brown chicken thighs; remove and set aside.
4
Slice the onion and minced the garlic and sauté in pan until softened.
5
Add diced tomatoes, wine, basil, sage, bay leaf, freshly ground black pepper, whole cloves and red pepper flakes and simmer 5 minutes.
6
Add browned chicken pieces and simmer, covered, for 30 minutes. Remove and discard bay leaf.
7
Combine cooked beans with the sauce from the skillet (mixture should be very moist; if necessary add more wine or water).
8
In large casserole, spread half of the bean mixture, top with chicken and then the remaining beans and sauce.
9
Make fresh bread crumbs by ripping whole grain bread into very small pieces (i.e., smaller than dime size). Use clean hands to work butter or margarine into fresh bread crumbs and then toss in fresh parsley; sprinkle over casserole.
10
Bake, uncovered, in a pre-heated 350ºF (180ºC) oven for 45 minutes or until bubbling and top is golden brown.
Notes: A nutritious recipe makeover of a classic French comfort dish using lean chicken and traditional Navy beans. Cassoulet is usually made with higher fat meats such as sausage, goose, lamb and/or pork.
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