CHICKEN Cassoulet-style chicken
By á-1701
Ingredients
- Topping:
- 2 tbsp (25ml) Olive oil
- 2 oz (60g) Smoked bacon, chopped
- 12 Chicken thighs, skinless, bone in
- 2 Onions, chopped
- 4 cloves garlic, finely chopped
- 1 cup (250ml) Chopped canned tomatoes
- 4 cup cooked whited kidney beans, drained and rinsed
- 1 tsp (5ml)Salt
- 1/4 tsp(1ml) Pepper
- 1 cup (250ml) Dry white wine or chicken stock
- 1 tbsp (15ml) Thyme leaves
- 1 1/2 cup (375ml) Breadcrumbs
- 1 clove Garlic, minced
- 1/4 cup (50ml) Olive oil
- 1/2 tsp (2ml) Salt
- 1 tbsp (15ml) Thyme leaves or chopped rosemary
Details
Servings 6
Cooking time 85mins
Preparation
Step 1
-Heat oil in large skillet. Cook bacon until crisp. Remove and reserve. Discard all but a few tbsp of oil from the pan. Season chicken with salt and pepper, and brown well. about 5 mins per side. Remove from pan.
-Add onion and garlic to pan and cook 5-8 mins, until browned. Add tomatoes and bring to a boil. Add beans and heat thoroughly. Add salt, pepper, wine or stock and thyme. Add chicken pieces back to pan. Sprinkle with bacon. Cover and bake for 30 mins i apreheated oven at 350F.
-Meanwhile combine breadcrumbs with garlic, olive oil, salt and herbs. Sprinkle over the cassoulet. Bake, uncovered, 15mins or until bread is crisp.
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