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WHAT YOU NEED

For chicken:

 

2ish lbs of boneless skinless chicken thighs

2 TB Olive Oil

2 Tsp Kosher Salt

1 Tsp Black Pepper

1/2 Tsp Tarragon or whatever herb you have in your pantry 

1/2 Tsp Thyme

1/2 Tsp Paprika

For veg:

 

1 Yellow Onion Julienne

10-ish Radishes Quartered

3-4 Carrots depending on size, Coins or Half Moons

8 oz mushrooms, Quartered

5 cloves Garlic, minced (or use 1-2 tsp of jar garlic)

1 can drained and rinsed white beans

Olive Oil Salt and Pepper (just enough to lightly coat the veg)

2 TB Chicken Base

3-4 TB of Chopped Sundried Tomato

2 oz Lemon Juice

1 oz White Wine Vinegar

1/2 to 1 cup of white wine (dry)

1.5 - 2 Cups of Water (use your judgement, depends on how much stuff is in the pan)

For topping:

1 cup seasoned bread crumbs

2 TB Butter

For horseradish persillade:

2 Bunches of Parsley

3 TB Lemon Juice

1-2 TB Horseradish (2 if you like it spicy)

4 oz olive oil

Salt and Pepper to Taste

Dash of Vinegar if you want a little extra punch of acid

DIRECTIONS

Olive oil for pan and about 2 tb Butter 

Sear Chicken and then pull of to the side

Saute Vegetables for 2 minutes in pan, then add chicken base, sundried tomato, then hit with lemon juice, vinegar, and white wine, deglaze pan and cook for 7 or 8 minutes.  Return chicken back to the pan with any juices, add water and cook in a 350 degree oven for 30-45 minutes until vegetables have softened, chicken is tender and liquid has reduced.

Mix together topping ingredients to spread on top of the Cassoulet about 10 minutes before it's done.

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