Simple Chicken Cassoulet

I would consider this dish a lighter version of traditional cassoulet, and a simpler one. You won’t spend hours browning and braising, or making a confit. It’s also a really pretty dish to serve at a dinner party.

Simple Chicken Cassoulet – 4 servings
4 chicken leg quarters
2 cloves garlic, mincedDSCN1117
1 tablespoon Kosher salt
1 teaspoon dry thyme
8 baby carrots, halved lengthwise
4 shallots, thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dry thyme
1 teaspoon dry tarragon
3 slices bacon, chopped
15 oz can of cannellini beans, drained and rinsed
3 tomatoes, chopped
5 cups low-sodium chicken stock
1 tablespoon unsalted butter
1 tablespoon flour

Preheat the oven to 400 degrees F.

Grease a baking sheet with olive oil. Using a mortar and pestle, pound 1 teaspoon thyme, garlic and salt. Rub chicken quarters with mixture, place skin-side down on the prepared baking sheet. Bake for 40 minutes or until the thickest part of the thigh register 165 degrees F.

While the chicken is baking, sweat the carrots and shallots in the olive oil in a saute pan over low-medium heat until they start to color. Add the chopped bacon, and cook until lightly browned. Add the herbs, garlic, tomatoes and beans, then pour the stock over. Simmer for 30 minutes, until an inch of the stock remains. Mix the butter and flour, then add to bean mixture to thicken.

Divide bean mixture into 4 bowls, and top with chicken skin side up.

Happy Cooking! Bon Appetit!

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