Chicken And Bean Cassoulet

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 16 boneless skinless chicken thighs
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices raw bacon, finely chopped
• 1 large onion, chopped
• 3 carrots, peeled and diced
• 3 garlic cloves, minced
• 2 tablespoons italian herb seasoning, paste
• 3 cups canned kidney beans, drained and rinsed
• 1 (796 ml) can stewed tomatoes
• 1 cup chicken broth, 30% less sodium
• 1/2 cup fresh parsley, chopped

Recipe

• 1 heat oil in an ovenproof pot over medium-high heat. season chicken wih salt and pepper.
• 2 working in batches, brown chicken on all sides, and remove to a plate.
• 3 add the bacon, onion, carrots, garlic and herb paste to the pan. sauté for 10 minutes or until softened.
• 4 add the chicken, beans, tomatoes, broth and half the parsley. bring to a boil and simmer for about 15 minutes. divide evenly between two 12-cup foil pans.
• 5 if serving right away, cover with foil and bake for 30 minutes. uncover, bake 15 minutes longer. sprinkle with remaining parsley and serve.