Reviews (2)        Add Rating & Review     29 Ratings   5 star values:        8    4 star values:        7    3 star values:        8    2 star values:        5    1 star values:        1                Martha Stewart Member     Rating: Unrated       03/03/2011   Can you do chicken breasts instead of thighs?         Martha Stewart Member     Rating: Unrated       01/19/2010   DReadful. too much balsamic vinegar, and processing half the beans made for a very unappetizing consistency. There are other good cassoulet recipes - don't waste food on this one - I had to throw it away.

Back to Chicken Cassoulet with Crisp Breadcrumb Topping All Reviews for Chicken Cassoulet with Crisp Breadcrumb Topping - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chicken Cassoulet with Crisp Breadcrumb Topping Credit: Mikkel Vang Recipe Summary Servings: 6

Ingredients Ingredient Checklist 5 garlic cloves, minced 1 tablespoon chopped fresh rosemary 1 1/2 teaspoons chopped fresh thyme 2 tablespoons balsamic vinegar 6 boneless and skinless chicken thighs, trimmed of fat 1 pound dried cannellini beans, soaked overnight in cold water 3 carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/4-inch pieces 1 onion, cut into 1/4-inch pieces 1 dried bay leaf 2 tablespoons finely chopped fresh sage 1 teaspoon coarse salt 1/2 teaspoon extra-virgin olive oil 1 cup fresh breadcrumbs

Gallery Chicken Cassoulet with Crisp Breadcrumb Topping Credit: Mikkel Vang

Recipe Summary Servings: 6

Chicken Cassoulet with Crisp Breadcrumb Topping      Credit: Mikkel Vang

Chicken Cassoulet with Crisp Breadcrumb Topping

Credit: Mikkel Vang

Chicken Cassoulet with Crisp Breadcrumb Topping

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 5 garlic cloves, minced 1 tablespoon chopped fresh rosemary 1 1/2 teaspoons chopped fresh thyme 2 tablespoons balsamic vinegar 6 boneless and skinless chicken thighs, trimmed of fat 1 pound dried cannellini beans, soaked overnight in cold water 3 carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/4-inch pieces 1 onion, cut into 1/4-inch pieces 1 dried bay leaf 2 tablespoons finely chopped fresh sage 1 teaspoon coarse salt 1/2 teaspoon extra-virgin olive oil 1 cup fresh breadcrumbs

Directions

Marinate the chicken: In a bowl large enough to hold chicken thighs, combine 2 garlic cloves, rosemary, 1/2 teaspoon thyme, and vinegar. Add chicken; toss to coat. Cover; refrigerate 1 to 2 hours.

Preheat oven to 375 degrees with rack in upper third. Drain beans, and place in a large stockpot with carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme. Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until beans are tender, 1 1/2 to 2 hours.

Transfer bean mixture to a colander set over a bowl, reserving cooking liquid; let cool slightly. Puree half the mixture in the bowl of a food processor fitted with the metal blade. With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth. Return to pot with remaining bean mixture. Add the salt; stir to combine.

Brush an 8-by-2 1/2-inch baking dish with the oil. Remove chicken from marinade, and arrange in a single layer in prepared dish. Bake until chicken is cooked through, about 15 minutes.

Remove dish from oven; pour bean mixture over chicken, and sprinkle evenly with breadcrumbs. Set dish on a baking sheet; return to oven, and bake until breadcrumbs are golden brown and beans are bubbling, about 30 minutes. Remove from oven; serve hot.

Reviews (2)

 Add Rating & Review     29 Ratings   5 star values:        8    4 star values:        7    3 star values:        8    2 star values:        5    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       03/03/2011   Can you do chicken breasts instead of thighs?         Martha Stewart Member     Rating: Unrated       01/19/2010   DReadful. too much balsamic vinegar, and processing half the beans made for a very unappetizing consistency. There are other good cassoulet recipes - don't waste food on this one - I had to throw it away.

Reviews (2)

Add Rating & Review     29 Ratings   5 star values:        8    4 star values:        7    3 star values:        8    2 star values:        5    1 star values:        1

Add Rating & Review

29 Ratings 5 star values: 8 4 star values: 7 3 star values: 8 2 star values: 5 1 star values: 1

29 Ratings 5 star values: 8 4 star values: 7 3 star values: 8 2 star values: 5 1 star values: 1

29 Ratings 5 star values: 8 4 star values: 7 3 star values: 8 2 star values: 5 1 star values: 1

  • 5 star values: 8 4 star values: 7 3 star values: 8 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/03/2011   Can you do chicken breasts instead of thighs?  

Martha Stewart Member     Rating: Unrated       01/19/2010   DReadful. too much balsamic vinegar, and processing half the beans made for a very unappetizing consistency. There are other good cassoulet recipes - don't waste food on this one - I had to throw it away.

    Martha Stewart Member

    Rating: Unrated 03/03/2011

Can you do chicken breasts instead of thighs?

Rating: Unrated

Rating: Unrated 01/19/2010

DReadful. too much balsamic vinegar, and processing half the beans made for a very unappetizing consistency. There are other good cassoulet recipes - don’t waste food on this one - I had to throw it away.

All Reviews for Chicken Cassoulet with Crisp Breadcrumb Topping

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Cassoulet with Crisp Breadcrumb Topping

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest