Pot Roast Bone-in Chicken with White Bean Cassoulet
and pecorino cheese
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
"Place a medium pan over medium-high heat and add 1 tsp. olive oil. Season chicken with ¼ tsp salt, pinch of pepper, and seasoning blend. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes.
Flip, and cook until golden brown, 2-3 minutes.
Transfer to prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 14-18 minutes."
While chicken cooks, prepare cassoulet.
In the same pan, add 1 tsp olive oil. Add pearl onions and cook over high heat until browned all over. Add ¼ tsp salt, pinch of pepper, peas, beans, and base. Stir to combine. Make a corn starch slurry and add to pan. Bring to a simmer or until mixture is slightly thickened. Remove from heat and add pecorino cheese. Cover until ready to serve.
Finish The Dish
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