Meal Kit

Chicken Thigh Cassoulet

with fennel and peas

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 2 Green Onion
  • Info
    1 oz. Crispy Fried Onions
  • 1 Tbsp. Meatloaf Seasoning
  • 1 Fennel Bulb
  • Info
    2 oz. Grated Parmesan
  • 2 oz. Peas
  • 2 Tbsp. Cornstarch
  • 15 oz. Cannellini Beans
  • 14 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    slice and separate green onions dice fennel into ¼ inch pieces drain and rinse beans rough chop crispy onions combine cornstarch with 2T water for slurry

  2. 2

    cooking chicken

    heat large nonstick over medium high heat add 1T olive oil and chicken, season with a pinch of salt and pepper sear 3-4 minutes, untouched stir and keep cooking for another 2-3 minutes remove from pan and reserve

  3. 3

    Assemble the cassoulet

    In same pan over medium heat add 2 t olive oil add fennel and green onion bottoms sweat for 2-3 minutes add meatloaf seasoning, chicken, beans, 1½ C water to the pan add chicken demi and slurry, cook for 3-4 minutes add peas and remove from heat

  4. 4

    bake cassoulet

    pour into baking dish and top with parmesan cheese bake in oven at 425 for 7-8 minutes until cheese is golden brown and melted top with green onion tops and crispy onions

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