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[]
- Heat cooking oil in large saucepan or Dutch oven on medium-high.
- Add chicken.
- Sprinkle with salt and pepper.
- Cook for about 5 minutes, stirring occasionally, until starting to brown.
- Add onion and garlic.
- Cook for about 5 minutes, stirring often, until onion is softened.
- Add next 3 ingredients.
- Stir.
- Bring to a boil.
- Reduce heat to medium.
- Boil gently, partially covered, for about 10 minutes until chicken is no longer pink inside.
- Add rosemary and thyme.
- Heat and stir for about 3 minutes until herbs are fragrant.
- Sprinkle with parsley.
Makes about 6 cups (1.5 l)