Count’s Cassoulet

  • Prep 35 min
  • Total 60 min
  • Ingredients 13
  • Servings 8
Count’s Cassoulet

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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

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