Friday, January 13, 2012

Hearty Cassoulet

We weren't sure what a "cassoulet" was, so we looked it up.  It's a recipe made with meat and white beans that is cooked in a casserole dish.  This was aptly named.  It also made it onto the "ways to cook dried beans that we can have again" list!  Give it a try and see if you agree.

Hearty Cassoulet

4 cloves garlic
1/4 cup chopped parsley
1/4 cup sliced scallions
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken thighs, skinned (we used drumsticks this time, and didn't skin them)
1 teaspoon olive oil
3 carrots, sliced
1/3 cup tomato paste
1 cup water
2 (16 oz) cans cannelini, rinsed and drained
2 ounces Canadian bacon, diced (we used ham)

Combine garlic, parsley, scallions, thyme, salt and pepper; rub onto chicken and let set 10 minutes.  Heat oil in skillet and cook carrots for 5 minutes.  Transfer carrots and chicken to baking dish.  Combine tomato paste and water.  Add to dish with beans and bacon.  Stir.  Cover and bake at 400° for 35 minutes.  If desired, sprinkle with additional parsley before serving.  Serves 4.

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