by Country Spoon
Winter is coming to a close and it’s time to use up any stored vegetables from last year’s crop. Chicken cassoulet helps to clean out your root cellar of potatoes, onions, shallots and garlic.
2 chicken breasts – pounded and cut into small pieces
6 garlic cloves – minced
2 T. balsamic vinegar
1 T. dried rosemary
1 16 oz. can of cannellini beans
2 c. baby carrots – chopped
1 large onion – chopped
2 shallots – chopped
2 large white potatoes – thinly sliced
1 dried bay leaf
1 T. chopped fresh sage
1 c. chicken stock
2 T. butter
Good olive oil
1/2 c. panko breadcrumbs
1/2 c. seasoned breadcrumbs
A day ahead: Combine chicken, 3 minced garlic cloves, rosemary and balsamic vinegar and refrigerate overnight.
In a large skillet, melt butter and 1 T. olive oil. Once the pan is hot, add the carrots, onion, shallots, sage, bay leaf and remaining 3 garlic cloves. Saute over medium heat until onions are opaque and carrots are slightly tender, about 10 minutes. Remove bay leaf from the vegetables. Spoon out vegetables into a separate bowl and add the marinated chicken to the hot skillet. Cook until chicken is browned and remove from skillet. Add additional olive oil to coat the hot skillet and add potato slices. Season potatoes with salt and pepper and fry, flipping occasionally until lightly browned. Continue until all potato slices are browned.
Drain cannellini beans and rinse in cold water. Stir beans into the bowl of sauteed vegetables. Place half the beans and vegetable mix into a food processor and blend only for a few seconds. While blending, add chicken stock and stop blending once it is incorporated. Add the blended beans and vegetables back into the bowl of remaining beans and vegetables.
Lightly spray a casserole dish with cooking spray. Start by adding a layer of potato slices on the bottom of prepared dish. Alternate layers between potatoes, bean and vegetable mix, and chicken. In a small bowl, mix bread crumbs together and top casserole. Bake at 375 for 30 minutes.