Chicken Cassoulet

Name: Chicken Cassoulet
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: European, Mediterranean
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 8 ounces mild chicken or pork sausage, cut into rounds; 2 cups mirepoix (2 diced celery stalks, 2 diced carrots, and 1 small diced onion); 3 tbsp olive oil, separated; 4 garlic cloves, minced; 2 tbsp tomato paste; ¼ cup dry white wine; 2 (14.5 ounce) cans of white beans, such as great northern, cannellini, or navy, undrained; 2 bay leaves; 2 sprigs fresh thyme, plus 1 tsp minced leaves; 1 cup panko bread crumbs

6 steps

Prep:20minCook:2h 30min

Cassoulet is a rich and hearty dish that originates in the south of France and whose name derives from the vessel in which it is cooked: the cassole. Nearly all cassoulets contain meat and white beans. For this recipe, we liked the richness of chicken thighs in tandem with chicken sausage to go alongside the white beans, but feel free to use pork sausage if you prefer. To finish our cassoulet we sprinkle the top with panko and broil until crisp, which is the ideal contrast for the creamy beans and savory chicken.

Updated at: Wed, 13 Sep 2023 02:43:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories461.1 kcal (23%)

Total Fat16.8 g (24%)

Carbs41.6 g (16%)

Sugars2.9 g (3%)

Protein33.7 g (67%)

Sodium891.5 mg (45%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbboneless skinless chicken thighs

cut into 1-inch pieces

8 ounceschicken sausage

mild, or pork, cut into rounds

2 cupsmirepoix

2 diced celery stalks, 2 diced carrots, and 1 small diced onion

3 Tbspolive oil

separated

4garlic cloves

minced

2 Tbsptomato paste

¼ cupdry white wine

2 x 14.5 ouncewhite beans

cans, such as great northern, cannellini, or navy, undrained

2bay leaves

2 sprigsfresh thyme

plus 1 tsp minced leaves

1 cuppanko bread crumbs

Instructions

Step 1

1) Stir mirepoix, garlic, and 1 tbsp olive oil together in a Suvie pan. Season chicken liberally with salt and pepper, and place in a second Suvie pan with 1 tbsp olive oil, stirring to coat. Insert both pans into your Suvie and broil for 10-15 minutes, or until softened, stirring both pans halfway through cooking.

Step 2

2) While the chicken and vegetables broil, rinse and drain one can of white beans, then transfer to a large bowl and mash thoroughly with a fork or potato masher until pasty and thick. Add the remaining beans (with liquid), tomato paste, white wine, and sliced sausage to the bowl with the mashed beans.

Step 3

3) Once the broil has finished, remove both pans from your Suvie. Transfer broiled vegetables and chicken to the bowl with the beans, stirring to fully incorporate. Divide the mixture, bay leaves, and thyme between the two now-empty Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.

Step 4

Bottom Zone: Slow Cook High for 2 hours

Step 5

4) After the cassoulet has finished cooking, remove both pans from your Suvie.

Step 6

5) Discard bay leaf and thyme. Season cassoulet to taste with salt and pepper. In a small bowl, mix together the panko and the remaining olive oil and a large pinch of salt. Divide panko evenly on top of both pans. Reinsert pans into your Suvie and broil for 5-8 minutes, or until toasted and fragrant – watch closely as this can go from golden to burnt quick! To serve, divide cassoulet between bowls and sprinkle with reserved thyme.

View on blog.suvie.com

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