Weekday Cassoulet

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The dish had hearty, complex flavors and was good, but at the same time, I found it too heavy for my taste.

I used two slices of bacon and drained off all but 1 Tbs. of the grease, but still found the dish too oily (for me. If I make it again, I will remove the chicken skin.

The bread crumb recipe was excellent. I think I also may have sliced my tomatoes too thin since I couldn't taste them.

I agree with other reviewers that it is a lot of work for a weekday meal, so I recommend prepping the veggies and/or the bread crumbs the day before.

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My thirty year old son and his wife loved this when I made a big batch for them. I paired it with a crusty french bread and a great salad but they just went straight for the cassoulet! I ate the salad for lunch the next day but there was no left over cassoulet needless to say. I used to make a hot and spicy version of this with hot sausages but couldn't find the recipe; I found yours on-line, added a pound of smoked kielbasa because my son loves it, and viola' - a great big hit. There were smiles all around my dining room table today.

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My kind of dish. I often make a dish like this with onions,carrots chicken and it's ok.
But this dish using the sequence of your recipe is wonderful. The only type of beans I had in the pantry was garbanzo beans. It worked and the dish was out standing. You bring this simple dish that I have made my whole life to a different level of flavour. This is a keeper per my hubby!

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Great recipe and very easy to make. My husband loved it also which is unusual, because he just wants to eat the same dishes over and over.
Thanks Melissa.

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I haven't eaten yet so I rated this a 5, I'll add my input later after tasting it. I had so much trouble cutting through the bone! I only have an 8" chef's knife, something a bit heavier would probably have made it easier, (I've never had any problem breaking down a chicken when I've worked in restaurant kitchens, but that's usuallly done at a joint. It smells amazing! I removed the skin from the thighs to reduce the grease a lot of people have reported, but didn't use boneless skinless thighs because I still wanted the flavor contributed by the bone. I also haven't been shopping this week (which is why I turned to this recipe, I had almost everything I needed, so no fresh herbs, and the only dried I had in my cupboard was oregano, so I used some of this. It won't lend the same flavor, but I think it will still be delicious! There looks to be no greasiness, so I'm glad I removed the skin, will report back.

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awesome had it before loved It! I have been vacuuming up a flood in the basement. I saw the chicken thighs I bought and packed up like she said to in the freezer. I also used her tip and cooked white beans packed them in 2 cup bags. I was ready! after a crappy day I took a couple pieces of stale bread and made the crumbs in a processor. All I had to do was a little chopping. I love her money saving and time saving ideas. She is a person who runs a home and knows what its like You want it good not make a huge mess and not go broke.I give her 10 stars

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I never cook veggies in with meat (I'm lame, I know so I was a bit hesitant to try this. We loved it. All five of my kids ate it, especially my 9 year old. Next time I will use chicken breasts and leave out the tomatoes. I also doubled the bread crumbs - MMMMMMM. I am looking forward to having this again.

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My husband really loved this and he is not a bean eater. I cut the bones in two as demonstrated. Melissa didn't use a butcher knife either. I used Alton Brown's trick for cutting through raw winter squash and let a meat tenderizing mallet coax the knife through the bone. Just in case, I took my time browning the pieces, and all was cooked perfectly.

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I used a center cut bacon instead of the slab bacon which was probably not as much fat but flavorful. I was not able to cut through the thighs as I do not have a butcher knife. I don't think it really mattered. The flavor of this dish was very good and my family loved having left overs especially my 17 year old son. He took it to school for his lunch and needless to say those around him were very jealous. I plan on serving this recipe at my next dinner party.

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I made this without the tomatoes and croutons the first time. Second time I used canned black beans instead of northerns. Both times I brought leftovers for lunch at work, and you would think I am the most beloved popular person! I didn't slice through the thighs, and used my dutch oven to cook whatever bacon I had in the fridge, either thick cut or side. I didn't peel the carrots, either. I added more garlic since we're garlicohlics, used a good quality Chardonnay and lightly drained canned northern beans the first time, black beans the second. I also eyeballed the chicken stock. This has become a one pot meal that my better half is so excited about when I tell him we're having this tonight - pretty bomb-proof if you have basic cooking skills with an eye for "next". My co-worker is actually going out and buying a Dutch oven to make this:

Definitely serve with a good local crusty loaf for soaking up the sauce. I cut a lot of time out by prepping veggies while cooking bacon, so it does take some focus for about 20 minutes tops. A KEEPER!!!!!!!!!!!!!!! Thank you so much, M!