Chicken & Butter Bean Cassoulet with Crispy Parmesan Breadcrumbs

Name: Chicken & Butter Bean Cassoulet with Crispy Parmesan Breadcrumbs
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 12 ounce Chicken Thighs; 1 can Butter Beans; 6 ounce Carrots; 1 unit Yellow Onion; ¼ ounce Thyme; 1 unit Veggie Stock Concentrate; ¼ cup Panko Breadcrumbs; 1 ounce Parmesan Cheese; ¼ ounce Parsley; ½ tablespoon Olive Oil; 1 tablespoon Butter

Recipe Development TeamPublished on September 29, 2015

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We've taken cassoulet - a traditionally slow-cooked French bean casserole - and made it delicious in under 35 minutes. Shredded chicken thighs are braised in a garlic and thyme-infused broth for a major hit of flavor. Oh, and let's not forget about that cheesy breadcrumb topping.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Thighs

1 can

Butter Beans

6 ounce

Carrots

1 unit

Yellow Onion

¼ ounce

Thyme

1 unit

Veggie Stock Concentrate

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 ounce

Parmesan Cheese

(Contains: Milk)

¼ ounce

Parsley

Not included in your delivery

½ tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories599 kcal

Energy (kJ)2506.2 kJ

Fat22 g

Saturated Fat9 g

Carbohydrate60 g

Sugar10 g

Dietary Fiber15 g

Protein55 g

Sodium1400 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Halve, peel, and thinly slice the onion. Peel and finely dice the carrot. Strip the thyme leaves from the stems and roughly chop. Mince or grate the garlic. Finely chop the parsley. Drain and rinse the butter beans.

Heat 1 tablespoon butter in a medium oven-proof pan over medium heat. Add the onion and carrot to the pan and cook, tossing, 7-8 minutes, until softened and slightly caramelized. Add the garlic and thyme to the pan and cook 30 seconds, until fragrant. Season with salt and pepper.

Add 2 cups water and the stock concentrates to the pan and stir to combine. Bring to a boil, then add the chicken thighs to the pan. Cover and reduce to a low simmer for 12-14 minutes, until chicken is cooked through.

Heat boiler to high or oven to 500 degrees. Remove the chicken thighs from the liquid and shred with two forks. Return the shredded chicken to the pan along with the butter beans and toss to combine. Increase heat to medium-high and simmer, stirring occasionally, until liquid thickens and is reduced by half. Season with salt and pepper.

While the sauce reduces, combine in a small bowl the panko, chopped parsley, Parmesan, ½ tablespoon olive oil, and a pinch of salt and pepper.

Once the sauce has reduced, remove pan from heat. If you do not have an oven-proof pan, transfer chicken mixture to a small (8x8”) baking dish. Sprinkle the pan with the panko mixture. Place the pan under the broiler for 2-3 minutes, until golden brown. Divide between bowls and enjoy!