Cassoulet Chicken

Cassoulet Chicken with Carrots, Onion, & Parmesan Cheese

Cassoulet Chicken

for

with Carrots, Onion, & Parmesan Cheese

Prep Time: 55 mins Calories: (per serving)625

Carbs: 79g Fat: 19g Protein: 43g Sodium: 1320mg

Contains Chicken

Contains Gluten

Contains Dairy

Low Carb

Customer Favorite!
4.3 of 5 stars

Enjoy this relatively quickly-made cassoulet loaded with veggies and boneless chicken thighs stewed in a rich chicken-broth base - perfect for a crisp Wisconsin fall evening! Top it off with freshly grated local Parmesan cheese and a toasted demi-baguette. Vegetables include Great Northern beans, carrots, onion, tomatoes, celery, and garlic. Seasonings include salt, pepper, thyme, and bay leaves. You can exclude the baguette to make this low carb.

Enjoy, Isthmus Eaters!

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Wash and dry all produce

Peel, then chop carrots

Peel, then chop onion

Thinly slice celery

Mince garlic

Remove leaves from thyme sprigs

-For vegetarian variation: Peel and dice poblano pepper

Cook Veggies

Photo based on 2-serving recipe

Cook Veggies

Add drizzle of olive oil, carrots, celery, and onion in large pot over medium-high heat, sauté for 5 minutes

-For vegetarian variation: Also add poblano peppers

Add tomato paste, thyme, and garlic, stir until tomato paste is well combined; cook for 2 minutes

Add white cooking wine, cook for 1 minute, scraping bottom of pan while stirring

Dissolve bouillon in

cups hot water to make broth

Drain and rinse beans

Add tomatoes (with liquid), broth, bay

leaf

leaves

, and

½ of

beans

(keep the rest, or use full can if desired)

Simmer over medium-low heat for 30-45 minutes

Cook Chicken

Photo based on 2-serving recipe

Cook Chicken

While base is simmering, cut chicken into bite sized pieces and season with salt

Cook chicken in skillet with olive oil over medium heat until fully cooked (internal temperature is 165 degrees), 6-8 minutes

-Ignore for vegetarian variation

Stew

Photo based on 2-serving recipe

Stew

Add cooked chicken to cassoulet, mix well

Continue to simmer until carrots are tender (minimum 10 minutes, but you can allow to simmer for up to an hour for more flavor)

Season with salt and pepper, to taste

Finish and Serve

Grate Parmesan cheese

Optional:Halve and toast baguette

Remove bay lea

ves

Serve cassoulet chicken in bowl, top with cheese, and serve with baguette

Enjoy!

Questions? Contact Us

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(608) 316-2771

info@IsthmusEats.com

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