Weekday Cassoulet

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Awesome! Will make again.

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We loved it! I also used less bacon, drained the grease, I used skinless boneless thighs.I used canned cannellini beans,(my favorite bean drained and rinsed the beans to take away the sodium. Added a little olive oil to saute the chicken, and then to saute the veggies.Followed the rest of the recipe and it was awesome!

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This was excellent! I used less bacon, drained most of the grease and removed the skin from the chicken. I served it over brasmatic rice and my daughter and husband loved it, of course they complained about not having enough salt but nothing new, I am cutting on the salt to keep my husband healthy, he will appreciated later! I boiled the white beans in a pressure cooker since I din't have much time. I made the garlic breadcrumbs per your instruction and it was easy and worth it. This is a keeper. Thanks Melissa you rocks!

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I thought this was an excellent dish. I didn't have bacon so I used diced Pancetta. I also used skinless and boneless chicken thighs as well as one can of canelini beans and fresh thyme. Everyone thought it was fabulous!

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This was just great. Even my picky son liked it, but he said it had too many beans. This would also be good with rice. I drained most of the grease and added way less thyme.

I cooked the chicken in the bacon fat, but took all the fat out after that step and only added back enough to saute the vegetables. Also the bacon and chicken were set on paper towels to soak up extra grease. I can not even imagine how greasy it would be had I not done that. Also I used skinless and boneless chicken. It would have been greasier and messier to eat otherwise.

To make prep work easier, I bought pre diced onions, carrots and celery, garlic in a jar and breadcrumbs in a bag - but still sauteed in oil and garlic - all from Trader Joe's, used caned beans and caned diced tomatoes. Add more tomatoes, they give a great tang!

took away one star because of the grease content of original recipe. I will make again!

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This has become my go to recipe for potlucks and gift meals - it is has been universally well received and has made me look like a rockstar!! Thanks Melissa

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This was an amazing dish! The bacon really flavored the chicken and the white beans; and everything came out smoky and flavorful! I ran out of bread to make breadcrumbs; so I used pre-made italian breadcrumbs that was already in my pantry. I left out the tomatoes at the end; because I also did not have any tomatoes in hand. And also, I followed other reviewers advice, and skipped the part where you have to cut the chicken in half. However, the dish still turned out delicious and perfect for cold winter days! Thanks Melissa!

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OMG - this was AWESOME!!! I used thick cut bacon slices as well (since my store didn't have slab bacon and I cut off a little bit of the fat since I was using skin on chicken thighs. Our tomatoes didn't look so good so I used drained diced tomatoes from a can. Came out wonderfully!! the only thing I might cut back on in the future is the thyme - was a little overpowering, but still good. Thank you Melissa - will definitely be making this again!!

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Very delicious. I didn't attempt to cut through the chicken bone, instead I cut the thighs in half along the bone so half have bones and the other half don't. I don't know that I would attempt this on a weekday as my husband and I work full-time and it took about an hour and a half to make. Granted, I doubled the recipe so browning the chicken in two batches took twice as long. It's a great recipe to make on a Sunday and then eat the leftovers in the week--I am guessing they will be even better.

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This is a great dish..I did not cut the chicken in half. I added a can of fire roasted tomatoes instead of the tomatoes on top..Cooked for 20-30 minutes longer due the large thighs... and cranked up the heat to 425 for the last 15 minutes uncovered to crisp the skin..Delish!!!
Making it tomorrow again for company..