Chicken Cassoulet with Crisp Bread Crumb Topping

Preparation

1. Step 1

   Marinate the chicken: In a bowl large enough to hold the chicken thighs, combine 2 garlic cloves, the rosemary, 1/2 teaspoon thyme, and the vinegar. Add the chicken; toss to coat. Cover; refrigerate 1 to 2 hours.

   Step 2

   Preheat the oven to 375°F, with the rack in the upper third. Drain the beans, and place them in a large stockpot with the carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme. Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the beans are tender, 1 1/2 to 2 hours.

   Step 3

   Transfer the bean mixture to a colander set over a bowl, reserving the cooking liquid; let cool slightly. Puree half the mixture in the bowl of a food processor fitted with the metal blade. With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth. Return to the pot with the remaining bean mixture. Add the salt; stir to combine.

   Step 4

   Brush an 8 × 8 × 2 1/2-inch baking dish with the oil. Remove the chicken from the marinade, and arrange it in a single layer in the prepared dish. Bake until the chicken is cooked through, about 15 minutes.

   Step 5

   Remove the dish from the oven; pour the bean mixture over the chicken, and sprinkle evenly with the bread crumbs. Set the dish on a baking sheet; return to the oven, and bake until the bread crumbs are golden brown and the beans are bubbling, about 30 minutes. Remove from the oven; serve hot.

2. Fit to eat recipe

   Step 6

   (Per serving)

   Step 7

   Calories: 446

   Step 8

   Fat: 5g

   Step 9

   Cholesterol: 54mg

   Step 10

   Carbohydrate: 68g

   Step 11

   Sodium: 524mg

   Step 12

   Protein: 34g

   Step 13

   Fiber: 18g