Weekday Cassoulet

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Tasty, but WAY TOO MUCH GREASE! Against my better judgement I followed the recipe to the letter, and stood over my pot as the grease from the 1/2 pound of bacon and skin-on chicken thighs just crept higher and higher. Right then I should have dumped at least half the fat into the sink, maybe more, because after I added the vegetables I saw right away that this was going to be a very oily meal. IF I were to make this again, I'd certainly remove almost all the fat, and it would be palatable. The tomatoes and the breadcrumbs were a nice addition, however.

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I thought this was a beautiful dish. It had very deep flavors, although I did season my chicken and beans well prior to cooking. Nice cold weather food, but definitely not a weekday friendly dish. It's more appropriate for a Sunday dinner.

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Love this recipe. I have made it with both boneless skinless chicken thighs and bone-in chicken thighs with skin. Both ways were very successful. It's not the quickest recipe to make but it is really worth it. Perfectly seasoned. My husband loves it too!

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We thought is was delicious on a very snow night. I am not a chicken thigh fan but I used 3 of them which I was unable to cut in half and then 2 boneless skinless chicken breasts, the store had no skin on bone in breasts which I will use next time. I used fresh thyme. I used Chardonnay for the wine and I also used 2 cans of the white beans rinsed. Be sure to get a great crusty bread. Hearty and warm...recipe a keeper

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I made this for Christmas Eve, but was disappointed. It lacked flavor in the sauce. I think more thyme or other herbs would make it better. I might make this again, but definitely increase the herbs and add salt.

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Cold winter night in Colorado and this was a delicious and heart-warming meal to serve my family! I, too, used canned white beans as a time-saving measure. Had to increase some ingredients slightly since I had more chicken. The flavors will likely be even better tomorrow when I serve it over rice. Nice recipe, Melissa!

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This is wonderful! It is my husband's absolute favorite meal. The deep flavors just bring this dish to a very high level.

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This dish is very tasty and easy to make, even for me. the only adjustments made were 3/4 of wine and 1/4 of chicken stock, I really like the flavor that the wine gives, and i used 7 cloves of garlic,including the 1 clove i used for bread crumbs. Overall this was one of my biggest hits even though I still have a lot to learn: Thank you for the recipe will definitely be making it again!!

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Made this the other night it was cold and damp out. I used 4 thighs and 4 drumsticks. I only had leg quarters, so I cut and separated the legs and thighs. Did not cut thighs in half. Adjusted liquid according because I was increasing the recipe. It was delicious. I used 3/4 cup white wine and 3/4 cup chicken stock. Only had canned Northern beans, drained & rinsed beans.
This is a keeper recipe.

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Post Sandy and Pre-Nor'easter this seemed like a great recipe to try on this gray, chilly day. I made some adjustments for what I had on hand. I used dried lima beans (really wanted some of the larger butter beans, I also added half a diced red pepper (left over and needed to be used fresh thyme (not enough dry on hand and a whole wheat boule for the bread crumbs. I love crispy bacon so I reserved some for the bread crumbs.

I didn't have white wine, only red. I was concerned how this might affect the color of the dish so I made chicken stock and used reduced bean juice for liquid. It's amazing how great something as humble and inexpensive as beans can taste with reduced juice!



I can't wait to try this recipe written as is next time. I enjoyed the red bell pepper in there so I will try it with this again but it's easy to see this dish is delicious just as is! I would have liked a little more color personally so next time I will garnish with fresh minced parsley.