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Chicken cassoulet in a warm casserole dish

Chicken Cassoulet (French Chicken and Bean Casserole)

Make a cozy chicken cassoulet with tender chicken thighs, creamy cannellini beans, bacon, vegetables, herbs, and a crisp golden breadcrumb topping.
Servings: 5

Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.

Prep: 20 minutes Total: 1 hour
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Ingredients
  

Ingredients

  • 2 tablespoons cornstarch
  • 800 grams boneless skinless chicken thighs about 6 pieces
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 2 tablespoons extra-virgin olive oil divided
  • 200 grams streaky bacon cut into small pieces
  • 2 brown onions finely chopped
  • 2 carrots peeled and sliced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1/4 cup dry white wine
  • 1 1/2 cups low-sodium chicken stock
  • 3 400-gram cans cannellini beans drained
  • 12 cherry tomatoes
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley finely chopped

Instructions
 

Instructions

  • Heat the oven to 390°F. Whisk the cornstarch with 1/4 cup of the stock until smooth.
  • Season the chicken with three-quarters of the salt and half of the pepper.
  • Cook the bacon in an ovenproof casserole until golden, then transfer it to a bowl.
  • Brown the chicken in the same dish for 3 minutes on the first side and 1 minute on the second; remove it.
  • Sauté the onions, garlic, and carrots for 3 minutes. Stir in the tomato paste, thyme, rosemary, and bay leaves for 1 minute.
  • Add the wine and simmer for 30 seconds, scraping up browned bits.
  • Stir in the remaining stock, cornstarch mixture, beans, bacon, and remaining seasoning. Set the chicken on top and scatter over the tomatoes.
  • Bring the casserole to a simmer and bake uncovered for 20 minutes.
  • Mix the breadcrumbs with the parsley and a little olive oil while the casserole cooks.
  • Sprinkle the topping around the chicken and tomatoes, then broil for 2 to 3 minutes until golden.
  • Rest briefly and serve hot.