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Friday, February 26, 2016

Chicken Butter Bean Cassoulet

For some reason this tastes French to me.  It has a delightful pankco topping and a savory chicken, kale and butter bean filling.  It makes a nice healthy one bowl dinner.  It bakes in an oven proof skillet, but if you don't have one you can just transfer the ingredients to an 8 x 8 baking dish.

1# chicken thighs
2 c. water
2 T. chicken bouillon concentrate
1 15 oz. can butter beans
1/2 onion
2 garlic cloves
1/2 t. thyme
1 bunch fresh kale-about 2 c. worth
1/2 c. pankco crumbs
1 T. butter, melted
1 T. oil
1/2 . parmesan cheese
Put water and bouillon into a large saucepan and bring to boil.  Add thighs, cover and continue to simmer for 30 minutes.  Take thighs out of water and dice.  Dice the onion and mince the garlic.
Put 1 T. oil into a oven proof saute pan.  Add onion and garlic and chicken thighs.  Saute for 10 minutes.  Remove the kale from its center stems, slice thinly.  Add kale to chicken thigh mixture.  Pour water and bouillon mixture on top.  Drain beans and add to pan.  Bring to a simmer.  Allow to simmer until liquid reduces by half.  Mix pankco crumbs and melted butter.  Stir in Parmesan cheese. 
Sprinkle this mixture over the casserole.  Put into a 400 degree oven until the topping browns...about 15 minuts.

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