Chicken and Canellini Bean Cassoulet
Hearty and comforting, this Cassoulet features tender chicken with creamy cannellini beans infused with aromatic herbs and garlic.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 tbsp butter
- 1 large brown onion, finely diced
- 2 large carrots, peeled and finely diced
- 2 cloves garlic, minced
- 15 g thyme leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- 750 mL chicken stock
- 150 mL dry white wine
- 2 tbsp tomato paste
- 750 g chicken boneless chicken thighs
- 2 x 400 g cans cannellini beans, drained
- ½ cup panko breadcrumbs
- 15 g flat leaf parsley, chopped
- 30 g parmesan cheese, grated
- ½ tbsp olive oil
How do I make it?
- Heat butter in a large ovenproof frying pan over medium heat. Add onion and carrot, and cook, stirring frequently for 7 – 8 minutes, or until softened and slightly coloured. Add garlic and thyme and cook for a further 30 seconds, then season with salt and pepper.
- Pour in chicken stock and wine and stir to combine. Add tomato paste and stir. Bring to the boil, then add chicken thighs. Cover and reduce heat to a low simmer. Cook for 15 minutes, or until the chicken is cooked through.
- Remove chicken from the liquid and shred with two forks. Set chicken aside.
- Return pan with liquid to the stove, increasing heat to medium-high. Simmer for 5 minutes, then return chicken to the pan and add cannellini beans. Stir, to combine, and continue simmering until the liquid has reduced by half.
- While the liquid is reducing, combine panko breadcrumbs, parsley, parmesan, and olive oil in a small bowl. Season with salt and pepper, then set aside.
- When the sauce has reduced remove the pan from the heat and sprinkle breadcrumb mixture over the top. Place pan under the oven grill until the breadcrumbs turn golden brown.
- Serve immediately.
