Recipes
Easy Cassoulet
6 servings
up to 2 hours total (Active 30 minutes)
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Ingredients
- 1 ½ cups garlic butter croutons
- 1 teaspoon fresh thyme leaves, coarsely chopped
- 4 cloves garlic, sliced
- 1 large yellow onion
- 3 large carrots
- 4 slices bacon
- 1 tablespoon canola oil
- 2 lb boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 cans cannellini beans (15-16 oz), drained
- 2 cups reduced-sodium chicken broth
- 1 (13.75-oz) jar basil/tomato bruschetta topping
Prep
- Crush croutons.
- Chop thyme leaves; slice garlic.
- Chop onion and carrots (2-inch pieces).
- Cut bacon into 1-inch pieces (wash hands).
Steps
- Preheat large stock pot on medium 1-2 minutes. Place oil and bacon in pan; cook and stir 2-3 minutes or until bacon starts to brown.
- Add garlic; cook and stir 1 minute. Season chicken with salt and pepper, then add to bacon; cook 2-3 minutes on each side or until browned.
- Add remaining ingredients (except croutons); bring to a boil.
- Reduce heat to low; simmer 1-1 ½ hours or until chicken pulls apart easily with a fork.
- Top with crushed croutons; cook 7-8 minutes (without stirring) or until mixture thickens slightly. Serve.
Amount per ⅙ recipe serving: Calories 480, Total Fat 20g, Chol 145mg, Sodium 1080mg, Total Carb 34g, Fiber 6g, Calc 8%, Vitamin A 100%, Vitamin C 6%, Iron 15%