This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2015

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • half bulb fennel trimmed, cored and coarsely chopped
  • 2 carrots coarsely chopped
  • 4 cloves garlic minced
  • 3 sprigs fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 4 boneless skinless chicken thighs about 285 g total, cut in bite-size pieces
  • pinch salt
  • 1 cup thinly sliced smoked farmer's sausage
  • 1 tablespoon all-purpose flour
  • 1 can diced tomatoes
  • 1 can white kidney bean drained and rinsed
  • 2 teaspoons butter
  • 1/2 cup fresh bread crumbs
  • 1/4 cup chopped fresh parsley

Method

In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until beginning to soften, about 5 minutes. Using slotted spoon, remove to plate. Set aside.

Sprinkle chicken with salt. Add remaining oil to Dutch oven; heat over medium-high heat. Cook chicken and sausage, stirring occasionally, until no longer pink, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Stir in onion mixture, tomatoes, beans and 1 cup water, scraping up browned bits; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 5 to 7 minutes. Discard thyme.

While stew is simmering, in skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden brown, about 5 minutes. Stir in 1 tbsp of the parsley.

Stir remaining parsley into stew. Sprinkle with bread crumb mixture.

Tip from The Test Kitchen: To make fresh bread crumbs, pulse cubed day-old bread in a food processor until they're in fine crumbs. Place any leftovers in a resealable freezer bag, pressing out as much air as possible, and freeze for up to four weeks.

Nutritional facts per serving: about

  • Fibre 8 g
  • Sodium 589 mg
  • Sugars 8 g
  • Protein 19 g
  • Calories 297.0
  • Total fat 13 g
  • Potassium 751 mg
  • Cholesterol 55 mg
  • Saturated fat 4 g
  • Total carbohydrate 28 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Quick Cassoulet Stew

Login