Cassoulet Chicken
This recipe makes 4 servings
Ingredients
- 1/4 cup all-purpose flour
- 1/4 tsp pepper
- 8 skinless chicken thighs, or 4 chicken breasts
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 stalks celery, chopped
- 3 strips bacon, chopped
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1 can (19 oz/540 ml) tomatoes
- 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
- Garnish
- 1/4 cup fresh bread crumbs, toasted
- 1 tbsp chopped fresh parsley
Preparation
In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.
Add onion and garlic to pan; cook over medium heat for 3 minutes. Add celery, bacon, rosemary, thyme and salt ; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.
Stir in tomatoes and beans; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced.
Serve sprinkled with bread crumbs and parsley.
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