Weekday Cassoulet Recipe

Name: Weekday Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breast halves; salt and black pepper; 12 lb turkey bacon; 1 large onion, chopped; 3 celery hearts, chopped; 2 carrots, chopped; 4 garlic cloves, minced; ½ cup white wine; 2 cups canned white beans; 1 bay leaf; 2 teaspoons dried thyme; ½ cup chicken stock

Servings: persons

2 boneless skinless chicken breast halves
salt and black pepper
12 lb turkey bacon
1 large onion, chopped
3 celery hearts, chopped
2 carrots, chopped
4 garlic cloves, minced
½ cup white wine
2 cups canned white beans
1 bay leaf
2 teaspoons dried thyme
½ cup chicken stock

1
Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper.
2
Let sit at room temperature for 15 minutes.
3
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat.
4
Remove the bacon to a plate when crispy, leaving the fat in the pan.
5
Raise the heat to medium-high and add the chicken.
6
Brown the chicken on both sides and then remove to a plate.
7
Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes.
8
Deglaze the pan with white wine and reduce by half.
9
Stir in the beans, bay leaf and thyme.
10
Nestle the chicken thighs and bacon into the pot.
11
Add the chicken stock, cover and bake in the oven for 20 minutes.

3065

kcal

Calories

100

Fat

Carbs

439

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless skinless chicken breast halves, salt and black pepper, 12 lb turkey bacon, 1 large onion, chopped, and more.

Yes, Weekday Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weekday Cassoulet

How did you like this recipe?

Frequently Asked Questions