Description
A straightforward version of the classic French bean and meat stew featuring chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Return chicken to the pot. Add diced tomatoes, cannellini beans, chicken broth, thyme, salt, and pepper.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Preheat your oven broiler.
- Sprinkle breadcrumbs over the top of the stew.
- Place the pot under the broiler for 2 to 3 minutes, or until the breadcrumbs are golden brown. Watch carefully to prevent burning.
- Serve hot.
Notes
- For a richer flavor, you can brown 2 ounces of pancetta or bacon before cooking the onion.
- If you do not have an oven-safe pot, transfer the stew to a baking dish before adding the breadcrumbs and broiling.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop and Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 34
- Cholesterol: 95
Keywords: Easy Chicken Cassoulet, chicken stew, French recipe, cannellini beans, quick cassoulet