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🍽️ Cassoulet with Chicken Thighs

530 kcal · 30 min · 4 servings

Cassoulet with Chicken Thighs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Rinse the chicken thighs under running water.
  3. 3. Pat the meat dry with a kitchen towel.
  4. 4. Peel the carrot and the celery.
  5. 5. Dice the carrot and the celery into small cubes.
  6. 6. Slice the leek into thin rings.
  7. 7. Halve the onion and peel it.
  8. 8. Roughly chop the onion into cubes.
  9. 9. Finely chop the garlic.
  10. 10. Drain the beans in a sieve.
  11. 11. Heat two tablespoons of oil in a pot over high heat.
  12. 12. Fry the chicken thighs for about four minutes.
  13. 13. Season the meat with salt, pepper, and one teaspoon of paprika.
  14. 14. Remove the chicken thighs from the pot and set them aside.
  15. 15. Fry the bacon in the remaining fat for about two minutes.
  16. 16. Add the onion and garlic to the pot.
  17. 17. Fry the vegetables for another two minutes.
  18. 18. Add the carrots and celery.
  19. 19. Continue frying everything for about two minutes.
  20. 20. Deglaze the mixture with tomatoes and broth.
  21. 21. Bring the liquid to a boil.
  22. 22. Add the bay leaf, beans, and leek to the pot.
  23. 23. Return the chicken thighs to the mixture.
  24. 24. Season everything with salt, pepper, marjoram, and sugar.
  25. 25. Pour the entire mixture into a baking dish.
  26. 26. Cook the cassoulet in the oven for about 75 minutes.
  27. 27. Remove the dish when the chicken thighs have a light crust.
  28. 28. Wash the parsley and shake it dry.
  29. 29. Pluck the parsley leaves from the stems.
  30. 30. Finely chop the parsley leaves.
  31. 31. Sprinkle the finished cassoulet with the parsley.
  32. 32. Serve the dish hot.

Nutrition per serving