tnt writes: I would highly recommend the Chicken Cassoulet recipe that we tried a couple of weeks ago. It is totally simple (you just have to remember to soak the beans the night before), you put it in the oven and you can enjoy drinks with your guests!

Chicken Cassoulet


  • 1 cup dried white beans(place in a bowl,add enough water to cover& soak overnight)
  • 2 tbsp olive oil
  • 6 skinless, boneless chicken thighs, cut into 1 1/2 inch cubes
  • 1 onion cut into 1/2 inch dice
  • 3 carrots cut into 1/2 inch dice
  • 1 cup rutabaga, peeled, cut into 1/2 inch dice
  • 1 cup fennel bulb, peeled, cut into 1/2 inch dice
  • 2 celery ribs, 1/2 inch dice
  • 1 medium potato, 1/2 inch dice
  • 6 garlic cloves, chopped
  • 1 Tbsp. tomato paste
  • 1/2 cup dry white wine
  • 1 large sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 whole cloves pressed into a small piece of onion
  • 4 cups chicken stock
  • salt and freshly ground black pepper


  1. Preheat the oven to 300 degrees.
  2. Heat olive oil in frying pan on medium heat.
  3. Add chicken and brown on all sides - about 10 minutes.
  4. Transfer the chicken to a heavy casserole or baking dish.
  5. Using the same frying pan on medium-high heat, sauté onion, carrots, rutabaga, fennel, celery, potato and garlic until onions are soft, 5 - 10 minutes.
  6. Add tomato paste, white wine, rosemary thyme, bay leaf and clove-studded onion. Stir together well and pour over chicken. Top up with stock.
  7. Drain pre-soaked white beans and add. Season with salt and pepper.
  8. Cover tightly with a lid or aluminium foil and bake in the oven for 2 hours.


  • 3 cups coarse fresh bread crumbs
  • 2 tbsp. chopped fresh Italian parsley
  • 2 tbsp. butter, melted (or you could use olive oil)
  1. While the dish is in the oven (and even before your guests arrive), make the bread topping. Mix together bread crumbs, parsley and melted butter in a bowl.
  2. After the 2 hours are up, remove the cassoulet from the oven and uncover. Scatter the bread crumb mixture evenly over the top.
  3. Return to the oven uncovered and bake until the bread crumbs turn light brown, about 60 minutes.
  4. To serve, ladle into large bowls (we used pasta bowls). Serve with lightly steamed green vegetables (like Swiss Chard or French beans).
recipes/chicken_cassoulet.txt · Last modified: 2007/02/10 06:47 by Fresh Foodie
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