Post by KristenKP on Dec 2, 2005 21:16:31 GMT -5
This is from the WW cookbook, Everyone Loves Chicken. It's FABULOUS -- I made it for the first time tonight, and DH has already asked that this be added into our regular rotation. I heartily agreed with him!
Word of warning: it takes about two hours to prepare (an hour and half in the oven) so make sure you've got time to spare when you make it. It's a weekend dish, most definitely.
Chicken Cassoulet
8 bone-in chicken thighs, skin removed
6oz. Canadian bacon, diced
2 cups baby carrots
2 celery stalks, chopped
1 large leek, cleaned and thinly sliced
2 15oz. cans cannellini beans, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/4 cup water
1 T. fresh thyme, finely chopped
salt and ground pepper
2 bay leaves
tiny, tiny dash of cayenne (optional)
1. Preheat the oven to 350 degrees.
2. Spray a large Dutch oven (I used a skillet on the stove and a casserole dish in the oven, and it worked fine) with nonstick spray and set over medium heat. Working in batches if necessary, brown the chicken, about 2 minutes on each side. Remove to a plate and set aside.
3. Add the Canadian bacon to the Dutch oven and cook until lightly browned, about 2 minutes. Add the carrots, celery and leek, stirring frequently, until the leeks are softened, about 4 minutes. Add the beans, broth, water, thyme, salt and pepper, bay leaves, cayenne, and bring to a simmer.
4. Remove the Dutch oven from heat, add the chicken pieces and any accumulated juices, nestling the chicken in the vegetables.Cover and bake until chicken is almost falling off the bone and the sauce is somewhat thickened, about an hour and a half.
5. Discard the bay leaves. Transfer 1 cup of the vegetable and bean mixture to a food processor and pulse until smooth. (I used the stick blender to liquify some of the mix.) Stir the puree back into the Dutch oven to thicken the sauce.
If you're on Flex, 1 thigh with 3/4 cup of vegetables and beans are 6 points. Or it's just all Core.
Word of warning: it takes about two hours to prepare (an hour and half in the oven) so make sure you've got time to spare when you make it. It's a weekend dish, most definitely.
Chicken Cassoulet
8 bone-in chicken thighs, skin removed
6oz. Canadian bacon, diced
2 cups baby carrots
2 celery stalks, chopped
1 large leek, cleaned and thinly sliced
2 15oz. cans cannellini beans, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/4 cup water
1 T. fresh thyme, finely chopped
salt and ground pepper
2 bay leaves
tiny, tiny dash of cayenne (optional)
1. Preheat the oven to 350 degrees.
2. Spray a large Dutch oven (I used a skillet on the stove and a casserole dish in the oven, and it worked fine) with nonstick spray and set over medium heat. Working in batches if necessary, brown the chicken, about 2 minutes on each side. Remove to a plate and set aside.
3. Add the Canadian bacon to the Dutch oven and cook until lightly browned, about 2 minutes. Add the carrots, celery and leek, stirring frequently, until the leeks are softened, about 4 minutes. Add the beans, broth, water, thyme, salt and pepper, bay leaves, cayenne, and bring to a simmer.
4. Remove the Dutch oven from heat, add the chicken pieces and any accumulated juices, nestling the chicken in the vegetables.Cover and bake until chicken is almost falling off the bone and the sauce is somewhat thickened, about an hour and a half.
5. Discard the bay leaves. Transfer 1 cup of the vegetable and bean mixture to a food processor and pulse until smooth. (I used the stick blender to liquify some of the mix.) Stir the puree back into the Dutch oven to thicken the sauce.
If you're on Flex, 1 thigh with 3/4 cup of vegetables and beans are 6 points. Or it's just all Core.
