Chicken and Kale White Bean Cassoulet

• 1 lb chicken thighs, bone-in, skin-on
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in an oven-safe pot over medium heat. Season chicken with salt and pepper, then brown skin-side down.
3. 3 Remove chicken and set aside. Sauté onions and garlic in the same pot until softened.
4. 4 Add kale, diced tomatoes, thyme, and bay leaf to the pot, cooking for 5 minutes.
5. 5 Stir in white beans and chicken broth. Return chicken to the pot.
6. 6 Cover and bake in the oven for 45 minutes.
7. 7 Combine breadcrumbs and Parmesan cheese. After 45 minutes, sprinkle the mixture over the top.
8. 8 Return to the oven, uncovered, for another 10 minutes until the topping is golden and crispy.

Equipment

• Oven-safe pot or Dutch oven

Variations

• Add a handful of diced chorizo for extra spice and flavor.
• Substitute chicken with hearty sausage for a meatier version.

Substitutions

• Use spinach in place of kale if preferred.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• A rustic baguette
• Roasted root vegetables

Nutrition

Tips

• For a smokier flavor, use smoked paprika in place of some of the thyme.
• If you prefer a saucier cassoulet, add an extra 1/2 cup of broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop, adding broth if needed.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pairs beautifully with a glass of red wine.

FAQ