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Description[]

Source: Company's Coming Entertaining For The Holidays - Jean Pare

Reminiscent of cassoulet, this savoury stew is hearty with chicken, beans, tomatoes and fresh herbs. Serve it with red wine and slices of focaccia.

Ingredients[]

  • 1 tbsp. (15 ml) cooking oil
  • 1 lb. (454 g) boneless, skinless chicken thighs, cut into 1 inch (2.5 cm) pieces
  • 1/4 tsp. (1 ml) salt
  • 1/4 tsp. (1 ml) pepper
  • 1 1/2 cups (375 ml) chopped onion
  • 2 garlic cloves, minced (or 1/2 tsp, 2 ml, powder)
  • 2 cans of mixed beans (19 oz, 540 ml, each), rinsed and drained
  • 2 cups (500 ml) prepared chicken broth
  • 1/2 cup (125 ml) chopped sun-dried tomatoes in oil, blotted dry
  • 2 tsp. (10 ml) chopped fresh rosemary (or 1/2 tsp, 2 ml, dried, crushed)
  • 2 tsp. (10 ml) chopped fresh thyme (or 1/2 tsp, 2 ml, dried)
  • 2 tsp. (10 ml) chopped fresh parsley

Directions[]

  1. Heat cooking oil in large saucepan or Dutch oven on medium-high.
  2. Add chicken.
  3. Sprinkle with salt and pepper.
  4. Cook for about 5 minutes, stirring occasionally, until starting to brown.
  5. Add onion and garlic.
  6. Cook for about 5 minutes, stirring often, until onion is softened.
  7. Add next 3 ingredients.
  8. Stir.
  9. Bring to a boil.
  10. Reduce heat to medium.
  11. Boil gently, partially covered, for about 10 minutes until chicken is no longer pink inside.
  12. Add rosemary and thyme.
  13. Heat and stir for about 3 minutes until herbs are fragrant.
  14. Sprinkle with parsley.

Makes about 6 cups (1.5 l)

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