Cassoulet-Style Chicken

Just because a dish is light doesn’t mean it’s not filling, as this cassoulet attests. The fact that this cassoulet is low in fat doesn’t detract from its taste.

Number of servings : 6 to 8

Prep time: 20 minutes

Cooking time: 1 hour

Type of meal : | Main Courses | Main Courses

Special diet : | Low fat


2 tbsp (25 mL) olive oil
2 oz (60 g) smoked bacon, cut into 1/2 in. (1 cm) pieces
12 skinless chicken thighs (bone-in)
2 onions, chopped
4 cloves garlic, finely chopped
1 cup (250 mL) chopped canned tomatoes
4 cups (1 L) cooked white kidney beans (2 19 oz/540 mL tins, drained and rinsed)
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) dry white wine or chicken stock
1 tbsp (15 mL) fresh thyme leaves

1 1/2 cups (375 mL) bread crumbs
1 clove garlic, minced
1/4 cup (50 mL) olive oil
1/2 tsp (2 mL) salt
1 tbsp (15 mL) fresh thyme leaves (or chopped fresh rosemary)


  1. Heat oil in a deep wide skillet. Cook bacon until crisp. Remove and reserve. Discard all but a few tablespoons of oil from the pan. Season chicken with salt and pepper, and brown well—about 5 minutes per side. Remove from pan.
  2. Add onions and garlic to pan and cook 5 to 8 minutes, until browned. Add tomatoes and bring to a boil. Add beans and heat thoroughly. Add salt, pepper, wine or stock, and thyme. Add chicken pieces back to pan. Sprinkle with bacon. Cover and bake 30 minutes in a preheated 350ûF (180ûC) oven.
  3. Meanwhile combine bread crumbs with garlic, olive oil, salt and herbs. Sprinkle over the cassoulet. Bake, uncovered, 15 minutes longer until bread crumbs are crisp.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Nutritional information: