Count’s Cassoulet

Enjoy this French-inspired chicken Cassoulet – a rich dinner packed with beans, bacon and veggies.

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  • prep time 35 min
  • total time 60 min
  • ingredients 13
  • servings 8
 

Ingredients

6
slices bacon
2
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons olive oil
2
large onions, chopped (2 cups)
2
cloves garlic, finely chopped
2
cups cubed (1/2 inch) unpeeled red potatoes
1/2
cup apple cider
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2
cans (15.5 oz each) great northern beans, drained
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4- or 5-quart Dutch oven, cook bacon over medium heat 6 to 7 minutes, until crisp. Remove bacon with slotted spoon and drain on paper towels. Crumble bacon; set aside.
  • 2 Sprinkle chicken with thyme, salt and pepper. Cook chicken in bacon drippings over medium-high heat about 6 minutes, stirring frequently, until no longer pink in center. Remove chicken and juices from pan to bowl; cover to keep warm.
  • 3 Add oil to Dutch oven; reduce heat to medium. Cook onions and garlic in oil about 5 minutes, stirring frequently, until softened and lightly browned. Add 2 cups water, the potatoes, cider and tomatoes. Cook uncovered over medium heat about 20 minutes or until potatoes are tender. Stir in beans, bacon and chicken. Cover; simmer 5 minutes or until thoroughly heated. Sprinkle with parsley.
  • 1 In 4- or 5-quart Dutch oven, cook bacon over medium heat 6 to 7 minutes, until crisp. Remove bacon with slotted spoon and drain on paper towels. Crumble bacon; set aside.
  • 2 Sprinkle chicken with thyme, salt and pepper. Cook chicken in bacon drippings over medium-high heat about 6 minutes, stirring frequently, until no longer pink in center. Remove chicken and juices from pan to bowl; cover to keep warm.
  • 3 Add oil to Dutch oven; reduce heat to medium. Cook onions and garlic in oil about 5 minutes, stirring frequently, until softened and lightly browned. Add 2 cups water, the potatoes, cider and tomatoes. Cook uncovered over medium heat about 20 minutes or until potatoes are tender. Stir in beans, bacon and chicken. Cover; simmer 5 minutes or until thoroughly heated. Sprinkle with parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
338
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Sodium
694mg
694%;
Total Carbohydrate
32g
32%
(Dietary Fiber
8g
8%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 4 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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