Chicken and Vegetable Cassoulet

Hearty, healthy, and done in just 30 minutes, this Chicken Cassoulet is complete with vegetables, fresh herbs, and delicious Do Good Chicken Thighs. Our simple tomato & white wine sauce comes together in minutes over the stove while cannellini beans, a bed of jasmine rice, and a panko topping add a little something special. Plus, this recipe is zero-waste – meaning you can use your leftover chicken & veggie mix to make our Southwest Chicken Tortilla Soup.

1. Preheat the oven to 375F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper and heat 2 tablespoons olive oil in a large skillet over medium-high.
2. Add chicken thighs, skin side down. Cook, undisturbed, until skin is nicely browned (adjusting heat as needed to avoid burning the skin), about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate.
3. To the same pan, add 1 tablespoon olive oil, onions, carrots, and celery. Cook, stirring often, until veggies are almost tender and golden, about 6 minutes. Add garlic, parsley, and remaining salt, and remaining pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes.
4. Add wine and tomato paste, and stir to combine. Bring to a simmer. Cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
5. Remove chicken skin and cut the thighs off of the bones (save for stock!) and shred the thighs. Add the veggie mixture to an 8x 11 baking dish and spread the shredded chicken on top into an even layer.
6. Toss the panko with 3 tablespoons of olive and a sprinkle of alt and scatter over the the top of the chicken.
7. Bake until heated through and the top is golden brown and the sides are bubbling, about 20 minutes.
8. Spoon cassoulet over jasmine rice and top with additional parsley.