Chicken and white bean cassoulet
45 min · 42 g protein · 455 cals / serving
A weeknight cassoulet in one pot: chunks of chicken thigh simmered with three cans of creamy white beans, carrots, celery, tomatoes, white wine and thyme, with a little crisp bacon for smoke. A fresh parsley, lemon and garlic topping goes on at the end. Gluten-free, dairy-free and ready in 45 minutes.
Ingredients
- 4 slices (4 oz raw) bacon, chopped; weighed here crisp
- 2 lb chicken thigh, boneless, skinless, in large chunks
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 5 cloves garlic, 4 minced, 1 finely grated for the topping
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crumbled
- 1/2 cup white wine, dry
- 1 1/2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 2 bay leaf
Parsley topping
- 1/2 cup fresh parsley, finely chopped
- 1 tsp lemon zest, finely grated
Steps
- Cook the bacon in a large Dutch oven or deep pan over medium heat, 5 minutes, until crisp, cutting the chicken into large chunks meanwhile. Lift the bacon out onto a plate and pour off the fat, leaving the browned bits.
- Add the oil, onion, carrot and celery to the pot and cook 5 minutes, scraping up the browned bits. Stir in the minced garlic, tomato paste, thyme and rosemary for 1 minute, then pour in the wine and let it bubble 2 minutes.
- Season the chicken with the salt and pepper and add it raw, with the broth, tomatoes, beans, bay leaves and bacon. Bring to a simmer and cook half covered 20 minutes, stirring now and then, until the chicken is tender and cooked through (165°F) and the sauce is thick; crush a ladle of beans against the side of the pot to thicken it more.
- Mix the parsley, lemon zest and the grated garlic and scatter over just before serving. The cassoulet keeps 4 days in the fridge and freezes for 3 months; make the topping fresh on the day.
Good to know
Can I have a crisp crumb crust?
Yes, and it can stay gluten-free: before the bacon, toast 1/2 cup gluten-free panko in the pot with a teaspoon of olive oil, stirring, 2–3 minutes until golden, and set it aside. Scatter it over each bowl with the parsley topping so it stays crisp.
Can I skip the bacon?
Yes, and it becomes pork-free. Use a teaspoon of smoked paprika with the thyme for the smoky note, at about 69 instead of 66.
Alternative
Per
- Calories
- 97
- Protein
- (39%)
- 9 g
- Fat
- (33%)
- 3 g
- Carbohydrates
- (28%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 227 mg
About 40% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2727 kcal goes into the pot and 3078 g of ingredients comes out as about 2810 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.