Chicken Cassoulet

Great

% Daily Values based on a 2,000 calorie diet

Step 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 minutes, stirring both pans halfway through cooking.

Step 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. Cut sausage width-wise into ½” thick pieces. Add the remaining beans (with liquid), tomato paste, white wine, and sliced sausage to the bowl with the mashed beans. Once the broil has finished, remove both pans from your Suvie.

Step 3

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.

Step 4

IInsert pans into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings Bottom Zone: Slow Cook High for 2 hours After the cassoulet has finished cooking, remove both pans from your Suvie.

Step 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 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.

Step 6

Note If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.

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