Casual Chicken Cassoulet
1 lb Chicken (breast, thigh, or leg meat), sliced into strips
½ lb Bacon (diced)
1 ea Onion (small dice)
2 ea Carrots (peeled, small dice)
4 ea Celery stalks (small dice)
2 ea Parsnip (peeled, small dice)
½ oz Thyme leaves (fresh, leaves picked)
6 oz Crimini Mushrooms (quartered)
1 can Diced tomatoes
1 can Great Northern Beans (drained)
1 can Pinto beans (drained)
1 can Butter beans (drained)
to taste Fresh Cracked Black Pepper
to taste Sea Salt
- Place bacon in a medium to large pot, place pot over medium heat and render bacon until bacon is brown and crispy. As soon as the bacon is crispy, lower heat and add onion, carrots, celery, and parsnips.
- Saute for 8 – 10 minutes, stirring once in a while. When vegetables are translucent, add the chicken and cook another 10 minutes.
- Add the thyme, crimini mushrooms, and tomatoes. Cook for 5 minutes. Add all the beans and gently stir. Lower the heat to a simmer and simmer for 10-15 minutes.
- Season with sea salt and black pepper to taste. Serve with a good crusty bread.