Chicken & Bean Cassoulet

Prep time: 15min
Total time: 95min
Serves 2 to 8
2 tbsp
olive oil
30 mL
16
boneless skinless chicken thighs
0
1/4 tsp
salt
1 mL
1/2 tsp
pepper
2 mL
4 slices
raw bacon, finely chopped
0
1
large onion, chopped
0
3
carrots, peeled and diced
0
3 cloves
garlic, minced
0
2 tbsp
Italian Herb Seasoning Paste
30 mL
3 cups
canned white kidney beans, drained and rinsed
750 mL
1 can
Stewed Tomatoes
796 mL
1 cup
Chicken Broth - 35% Less Sodium
250 mL
1/2 cup
chopped fresh parsley leaves, divided
125 mL
2 thighs with bean mixture
calories
350
fat
14 g
saturated fat
3.5 g
carbs
25 g
protein
30 g
cholestrol
85 mg
fibre
7 g
sodium
820 mg
potassium
320 mg

Directions

  1. Heat 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.

  2. Add 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.

Tip

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. 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. Click here for some smart freezing tips.