Chicken Cassoulet - French Chicken & Bean Casserole.

#chickencassoulet #chefjb #recipetineats
⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/chicken...
Hi guys, Chef JB here! Today I'm sharing my easy Chicken Cassoulet! Inspired by the famous French classic, done in one pot with juicy chicken thighs and smoky bacon sitting on a creamy bean stew simmered with vegetables and fresh herbs. Finished with a crunchy breadcrumbs topping, it's rustic, hearty and can be put together any day of the week. Enjoy and bon appétit! Let's go! - JB 👨🏻‍🍳

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CHICKEN CASSOULET
Serves 5
2 tbsp cornflour / cornstarch
800g / 1.75lb boneless skinless chicken thigh fillets, ~6 pieces
1 tsp cooking salt / kosher salt, divided (half for table salt, 50% extra for flakes)
1 tsp black pepper
200g / 7oz streaky bacon, cut into 1cm / 0.4" pieces
2 tbsp extra virgin olive oil
3 garlic cloves, finely minced
2 brown onion, finely chopped
2 carrots, peeled, quartered lengthways, sliced into 1 cm / 0.4" thick pieces
1 tbsp tomato paste
2 thyme sprigs (substitute 1/2 tsp dried thyme)
2 rosemary sprigs, ~10cm / 4" long (substitute 1 tsp dried rosemary)
2 fresh bay leaves, or dried
1/4 cup chardonnay or other dry white wine , (sub low-sodium chicken stock)
1 1/2 cup chicken stock / broth, low-sodium
3 x 400g / 14oz cans cannellini beans, drained (or other beans)
12 cherry tomatoes
TOPPING - mix
1/2 cup panko breadcrumbs, substitute regular breadcrumbs
2 tbsp finely chopped parsley, substitute 2 tsp dried parsley
2 tbsp extra virgin olive oil
1/4 tsp cooking salt/kosher salt

1. Sprinkle chicken with 3/4 tsp salt and 1/2 tsp pepper. Mix cornflour with 1/4 cup of the chicken stock.
2. Heat oil in large 30cm/12” pan over high heat. Cook bacon until golden, remove with slotted spoon leaving fat behind. Brown smooth side of chicken 3 min, flip and cook other side 1 min. Remove. Saute onion, carrots, garlic 3 min, then tomato paste and herbs for 1 min. Deglaze with wine, add stock, cornflour slurry, beans, bacon, 1/4 tsp salt and 1/2 tsp pepper. Mix, top with chicken and cherry tomatoes, once it comes up to simmer, put in oven (no lid) 20 minutes at 200°C/390°F (180°C fan-forced).
3. Remove from oven, flick to oven grill/broiler on high. Top with panko (avoid chicken and tomatoes), brown under grill 2 – 3. Serve!
#chickencassoulet #chefjb #recipetineats #frenchfood #frenchcuisine #frenchcooking #frenchrecipe #cuisinefrançaise #cassouletdevolaille #cassouletdepoulet