Cassoulet is a classic country dish from Southern France. The slow-cooked casserole features a base of white beans normally layered with an assortment of rich meats: duck legs, pork sausage and bacon or pork belly. This lighter version replaces those hearty meats with chicken legs and thighs.
A crunchy breadcrumb topping sits atop a traditional cassoulet. To replicate that texture contrast, toast fresh breadcrumbs in melted butter in a skillet until they brown and crisp up. Serve the cassoulet in soup bowls, with a generous quantity of the breadcrumbs sprinkled on top.
Slow cooker chicken cassoulet
8
10 minutes
4 hours and 30 minutes
4 hours and 40 minutes
1 onion, diced
3 large carrots, cut into 2-inch lengths
2 celery ribs, sliced
4 garlic cloves, minced
4 chicken drumsticks
4 boneless, skinless chicken thighs
1 14 1/2-ounce can diced tomatoes
2 tablespoons tomato paste
2 15-ounce cans cannellini beans
1 cup dry red wine
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
In the slow cooker, stir together the onion, carrots, celery and garlic.
Arrange the drumsticks and thighs on top of the vegetables.
In a medium bowl, combine the tomatoes, tomato paste, beans and wine.
Add the salt and pepper, and stir to mix.
Pour the mixture over the top of the chicken.
Cover and cook on high for 4 1/2 hours or on low for 9 hours.
Serve hot, garnished with the parsley.
