Chicken & Bean Cassoulet

By KimChi381

FREEZE IT
After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn. Cover with heavy-duty foil and freeze up to 3 months.

REHEAT IT
Preheat oven to 325F (160C). If frozen, place covered foil pan on a baking sheet and bake for 1.5 hrs. Then uncover, remove parchment, stir and bake for another 15min. If thawed overnight in the refrigerator, bake covered for 30 min and uncovered (parchment paper removed) for 15 min longer. Sprinkle with parley before serving.

Ingredients

• 2 tbsp (30mL) olive oil
• 16 boneless skinless chicken thighs
• 1/4 tsp (1mL) salt
• 1/2 tsp (2mL) ppepper
• 4 slices raw bacon, finely chopped
• 1 large onion, chopped
• 3 carrots, peeled and diced
• 3 garlic cloves, minced
• 2 tbsp (30mL) Sensations by Compliments Italian Herb Seasoning Paste
• 3 cups (750mL) canned white kidney beans, drained and rinsed
• 1 can (796mL) Compliments Stewed Tomtatoes
• 1 cup (250mL) Compliments Chicken Broth, 30% less sodium
• 1/2 cup (125mL) chopped fresh parsley leaves, divided

Preparation

Step 1

1. Heat oil in an overproof pot over medium-high heat. Season chicken with salt and pepper. Working in batches, brown chicken on all sides and remove to a plate. Add the bacon, onion, carrots, garlic and herb paste to the pan. Saute for 10 min or until softened.

2. Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 min. Divide evenly between two 12-cup (3L) foil pans. If serving right away, cover with foil and bake for 30 min. Uncover, bake 15 min longer, sprinkle with remianing parsley and serve.