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
Chef
Patrick Le Beau
In Your Box (serves 2)
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1 oz. Crispy Fried Onions
- 1 Tbsp. Meatloaf Seasoning
- 2 Green Onion
- 1 Fennel Bulb
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2 oz. Grated Parmesan
- 2 oz. Peas
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2 tsp. Chicken Demi-Glace
- 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.
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Nutrition (per serving)
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Calories780
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Carbohydrates63g
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Fat27g
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Protein69g
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Sodium1670mg
Recipe Steps
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1 prep
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
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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
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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
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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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