Chicken & Bacon Cassoulet
with Arugula Salad plus Toasted Baguette & Parmesan
We've taken cassoulet—a slow-cooked French bean casserole—and made it weeknight ready! Tender chicken breast is sautéed in bacon fat with herbes de Provence, then braised with cannellini beans in a garlic-and-mustard-infused broth. Once thickened, you'll add bacon, bake to crisp up the panko topping, and serve with a lemony arugula salad and toasty baguette for dipping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
4 ounce
Arugula
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Cannellini Beans
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Parmesan Cheese Block
(Contains: Milk)
⅓ tablespoon
Herbes de Provence
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Wheat, Soy)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and finely dice onion. Drain and rinse beans. Quarter lemon.
Cut bacon* crosswise into ½-inch pieces.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 3-4 minutes.
Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan.
Pat chicken* dry with paper towels; cut into 1-inch pieces.
Heat pan with reserved bacon fat over medium heat (if pan seems dry, add a drizzle of oil). Add chicken, onion, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!) Cook, stirring occasionally, until chicken is golden brown, 3-4 minutes.
Add tomato paste; cook, stirring constantly, until fragrant and darkened, 30-60 seconds. Add beans, garlic powder, mustard, stock concentrates, 1½ cups water, and ½ tsp sugar (3 cups water and 1 tsp sugar for 4). Cook, stirring occasionally, until mixture has thickened and chicken is cooked through, 4-5 minutes.
While chicken cooks, in a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
Once chicken mixture has thickened, stir in bacon; remove from heat. Taste and season with salt and pepper.
Transfer chicken mixture to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4) and top with panko mixture. Bake on top rack until panko is golden brown, 5-10 minutes.
Meanwhile, halve baguette lengthwise and drizzle with olive oil.
Toast until golden brown; halve on a diagonal.
In a large bowl, combine 2 TBSP olive oil (4 TBSP for 4 servings), juice from half the lemon, and a pinch of salt and pepper. Grate half the Parmesan directly into bowl; whisk to combine. Add arugula; toss to combine. Grate remaining Parmesan directly on top.
Serve cassoulet family style with toasted baguette and salad. Serve with remaining lemon wedges on the side.
