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Chicken & Bean Cassoulet

Chicken & Bean Cassoulet

Prep Time: 15 mins

Total Time: 1 h 35 m

Serves: 6 to 8

Ingredients

2 tbsp: olive oil; 30 mL

16: boneless skinless chicken thighs

1/4 tsp: salt; 1 mL

1/2 tsp: pepper; 2 mL

4 slices: bacon, finely chopped

1: large onion, chopped

3: carrots, peeled and diced

3 cloves: garlic, minced

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: reduced sodium chicken broth; 250 mL

1/2 cup: chopped fresh parsley leaves, divided; 125 mL

Method

Step 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.

Step 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.

Characteristics

Dinner Kid-Friendly One Dish Meals Potluck

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/8 of the recipe)

Calories:: 350

Fat:: 14 g

Saturated Fat:: 3 g

Carbs:: 25 g

Fibre:: 7 g

Cholesterol:: 85 mg

Protein:: 30 g

Sodium:: 820 mg

Potassium:: 320

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