- Makes 6 Servings
- Total Time:
- up to 2 hours
- Active Time:
- 30 minutes
-- Prepare cassoulet and begin to simmer - 20 minutes
-- Allow to simmer - up to 1 1/2 hours
-- Complete cassoulet; serve - 10 minutes
1 1/2 cups garlic butter croutons
1 teaspoon fresh thyme leaves, coarsely chopped
4 cloves garlic, sliced
1 large yellow onion
3 large carrots
4 slices bacon
1 tablespoon canola oil
2 lb boneless, skinless chicken thighs
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cans cannellini beans (15-16 oz), drained
2 cups reduced-sodium chicken broth
1 (13.75-oz) jar basil/tomato bruschetta topping
-- Crush croutons.
-- Chop thyme leaves; slice garlic.
-- Chop onion and carrots (2-inch pieces).
-- Cut bacon into 1-inch pieces (wash hands).
1. Preheat large stock pot on medium 1-2 minutes. Place oil and bacon in pan; cook and stir 2-3 minutes or until bacon starts to brown.
2. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper, then add to bacon; cook 2-3 minutes on each side or until browned.
3. Add remaining ingredients (except croutons); bring to a boil.
4. Reduce heat to low; simmer 1-1 1/2 hours or until chicken pulls apart easily with a fork.
5. Top with crushed croutons; cook 7-8 minutes (without stirring) or until mixture thickens slightly. Serve.
-- Complete your meal with a fresh salad blend, crusty bread, and cheesecake for dessert.
-- Cassoulet is a hearty, slow-cooked dish consisting of white beans and meat, usually including pork. We’ve included chicken thighs in our recipe.
CALORIES (per 1/6 recipe) 480kcal; FAT 20g; CHOL 145mg; SODIUM 1080mg; CARB 34g; FIBER 6g; PROTEIN 36g; VIT A 100%; VIT C 6%; CALC 8%; IRON 15%