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)
- 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.
- 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.
- 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.