We had a great dinner tonight, so I though that I'd share the recipe...
- 4 bone-in, skin-on chicken breasts, cut in 1/2 through the bone
- Salt and freshly ground black pepper
- 1/2 pound slab bacon, sliced into large strips
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 cups cooked Northern white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
- 1 tomato, sliced very thinly
- Garlic Bread Crumbs, recipe follows
- 1 baguette, sliced, for serving
Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, pour out HALF the fat, leaving the 1/2 the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion,celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken and bacon into the pot. Add the chicken stock, cover and bake in the oven for 30 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
Adapted from a recipe by Melissa D'Arabian