Chicken Cassoulet - French Chicken & Bean Casserole

⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/chicken-beans-casserole-chicken-cassoulet-recipe/ Hi guys, Chef JB here! Today I'm sharing my easy Chicken Cassoulet! Inspired by the famous French classic, done in one pot with juicy chicken thighs and smoky bacon sitting on a creamy bean stew simmered with vegetables and fresh herbs. Finished with a crunchy breadcrumbs topping, it's rustic, hearty and can be put together any day of the week. Enjoy and bon appétit! Let's go! - JB 👨🏻‍🍳 ---------- CHICKEN CASSOULET Serves 5 2 tbsp cornflour / cornstarch 800g / 1.75lb boneless skinless chicken thigh fillets, ~6 pieces 1 tsp cooking salt / kosher salt, divided (half for table salt, 50% extra for flakes) 1 tsp black pepper 200g / 7oz streaky bacon, cut into 1cm / 0.4" pieces 2 tbsp extra virgin olive oil 3 garlic cloves, finely minced 2 brown onion, finely chopped 2 carrots, peeled, quartered lengthways, sliced into 1 cm / 0.4" thick pieces 1 tbsp tomato paste 2 thyme sprigs (substitute 1/2 tsp dried thyme) 2 rosemary sprigs, ~10cm / 4" long (substitute 1 tsp dried rosemary) 2 fresh bay leaves, or dried 1/4 cup chardonnay or other dry white wine , (sub low-sodium chicken stock) 1 1/2 cup chicken stock / broth, low-sodium 3 x 400g / 14oz cans cannellini beans, drained (or other beans) 12 cherry tomatoes TOPPING - mix 1/2 cup panko breadcrumbs, substitute regular breadcrumbs 2 tbsp finely chopped parsley, substitute 2 tsp dried parsley 2 tbsp extra virgin olive oil 1/4 tsp cooking salt/kosher salt 1. Sprinkle chicken with 3/4 tsp salt and 1/2 tsp pepper. Mix cornflour with 1/4 cup of the chicken stock. 2. Heat oil in large 30cm/12” pan over high heat. Cook bacon until golden, remove with slotted spoon leaving fat behind. Brown smooth side of chicken 3 min, flip and cook other side 1 min. Remove. Saute onion, carrots, garlic 3 min, then tomato paste and herbs for 1 min. Deglaze with wine, add stock, cornflour slurry, beans, bacon, 1/4 tsp salt and 1/2 tsp pepper. Mix, top with chicken and cherry tomatoes, once it comes up to simmer, put in oven (no lid) 20 minutes at 200°C/390°F (180°C fan-forced). 3. Remove from oven, flick to oven grill/broiler on high. Top with panko (avoid chicken and tomatoes), brown under grill 2 – 3. Serve! #chickencassoulet #chefjb #recipetineats #frenchfood #frenchcuisine #frenchcooking #frenchrecipe #cuisinefrançaise #cassouletdevolaille #cassouletdepoulet