Cassoulet Chicken Cassoulet Chicken

Author: Canadian Living

  • Portion size 4 servings


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 8 skinless chicken thighs or 4 chicken breasts
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2 stalks celery chopped
  • 3 strips bacon chopped
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 can tomatoes
  • 1 can white kidney bean drained and rinsed
  • 1/4 cup fresh bread crumbs toasted
  • 1 tablespoon chopped fresh parsley


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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Cassoulet Chicken