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Easy Cassoulet
Recipes
Easy Cassoulet
6 servings
up to 2 hours total (Active 30 minutes)

Ingredients

  • 1 ½ 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
  • ½ teaspoon kosher salt
  • ¼ 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

Prep

    • Crush croutons.
    • Chop thyme leaves; slice garlic.
    • Chop onion and carrots (2-inch pieces).
    • Cut bacon into 1-inch pieces (wash hands).

Steps

    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 ½ 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.

Amount per ⅙ recipe serving: Calories 480, Total Fat 20g, Chol 145mg, Sodium 1080mg, Total Carb 34g, Fiber 6g, Calc 8%, Vitamin A 100%, Vitamin C 6%, Iron 15%