Chicken Cassoulet


This is not a very good picture, but it was a really nice dinner for a weeknight. Once you get everything prepped, you just throw it in the oven and in an hour you have delicious braised chicken thighs. Serve with some crusty baguette.

Chicken Cassoulet

Serves 4

2 hours


6 chicken thighs

3 Tbsp. olive oil

½ onion, chopped

2 carrots, chopped

1 garlic clove, minced

8 oz. mushrooms, sliced

2 tsp. minced rosemary

½ white wine

2 cups navy beans (1 16 oz. can or homemade)

2 cups chicken broth

½ cup parmesan cheese grated

½ cup bread crumbs


Season chicken with salt and pepper. Heat large skillet with oil over medium-high heat. Add chicken and brown on all sides. Remove from skillet and add onions and carrots. Cook for 5 minutes and add mushrooms and garlic. Cook for 5 minutes and add rosemary. Add wine and cook for 5 more minutes till mostly evaporated. Add navy beans and chicken back to skillet. Add chicken broth. Bring to a simmer then top with bread crumbs and parmesan cheese. Bake at 350 degrees for 1 hour.



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