RECIPE: Roasted Chicken and White Bean Cassoulet
A tasteful and warming one-dish wonder where the oven does the work for you! Simply prepare your vegetables, top them with chicken and broth, and roast to perfection. I wrote this easy recipe for the reluctant cooks, those who may not love or have time to cook, but still want nourishing and warming meals.
This popular and well-loved recipe from Botanical Kitchen transforms healthy, sensible ingredients into a fabulous cassoulet with French cottage flare. Local, pasture-raised chicken and seasonal vegetables offer superb flavor, quality, and nutrient density, while canned beans make it possible to get this elegant meal to the table on a weeknight.
More and more, local greenhouses grow herbs and greens year-round in greenhouses. When you buy local, you help grow vibrant and sustainable food communities. You can also get to know your farmers and ensure that what you eat aligns with your values. Serves 3-4.
- 1 whole leek, trimmed, cut in half lengthwise, rinsed, and diced to slightly smaller than the size of your beans
- 2 carrots, peeled, trimmed, cut in half lengthwise, and diced to slightly smaller than the size of your beans
- 4 garlic cloves, peeled and minced
- 1 (15-ounce) can white beans, drained and rinsed
- 4 (bone-in, skin-on) chicken thighs
- 1 cup unsalted broth or white wine (or some of each)
- 1 teaspoon Old Bay spice, celery salt, or paprika
- 1 teaspoon salt
- Freshly grated pepper, to taste
- 1 teaspoon dried mixed herbs, such as thyme and oregano, Herbs de Provence, or Italian herb mix
- 2 bay leaves
- 2 cups kale or spinach, finely chopped (optional)
- 1/4 cup fresh parsley, finely chopped
- Preheat the oven to 375° F.
- Add vegetables, garlic, drained beans, and bay leaves to an oven-proof baking dish. Spread out in the dish in an even layer.
- Place chicken thighs on top of vegetables and beans. Sprinkle with Old Bay spice, salt, pepper, and herbs. You do not need to add oil, but you can brush the chicken skin with it if you like.
- Pour broth, wine, or a combination around the chicken pieces — not over.
- Roast for 40-50 minutes until chicken is cooked and golden with crispy skin (160 degrees if using a thermometer); the vegetables will have cooked down to create a lovely braised cassoulet.
- Use tongs to remove the chicken thighs to a plate. If using greens, stir them into the braised vegetables. Cover the vegetable dish with a lid or sheet pan; the residual heat will gently cook the greens as the chicken rests.
- Serve in bistro bowls. Place two big spoonfuls of vegetables into each bowl and top with a chicken thigh. Garnish with chopped parsley.