Cassoulet Vert with Crispy Chicken Thighs

Name: Cassoulet Vert&#8239;with Crispy Chicken Thighs
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 5 servings
Cuisine: FRENCH
Ingredients: 1 lb. (500 g) dried cannellini beans; Kosher salt and freshly ground pepper; 4 cups (32 fl. oz./1 l) low-sodium chicken stock; 4 garlic cloves, crushed; 2 bay leaves; 1 Parmesan rind, about 2 inches (5 cm) long; 5 bone-in, skin-on chicken thighs; Kosher salt and freshly ground pepper; 1 Tbs. vegetable oil; 3 shallots, halved lengthwise; 1/2 lemon, cut into 8 rounds; 1 tsp. fresh marjoram leaves; 3 garlic cloves; 1/3 cup (1 1/2 oz./45 g) nuts, such as pine nuts, walnuts, pistachios or almonds or a combination, toasted and cooled; 1 1/2 cups (6 oz./185 g) grated Parmesan cheese; 8 cups (about 6 oz./185 g) lightly packed mixed fresh herbs and greens, such as basil, parsley, spinach, baby kale and/or chard; 1/4 cup (2 fl. oz./60 ml) fresh lemon juice; 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil; Kosher salt and freshly ground pepper; <br> <b>For the garlic bread crumbs:</b>; 2 Tbs. extra-virgin olive oil; 3/4 cup (1 oz./30 g) panko; 4 garlic cloves, minced; Kosher salt; <br> Grated Parmesan cheese for serving; Mixed fresh herbs and greens for serving; Lemon wedges for serving&#8239;

Prep Time: 30 minutes

Cook Time: 35 minutes

Servings: 5

Inspired by cassoulet, the comforting dish from the South of France, we’ve created a lighter (and easier) version that’s perfect for spring. In its traditional form, cassoulet is a slow-simmered stew chock-full of tender beans and several types of meats, such as duck, sausage and pork. It’s also time-consuming to prepare. Our streamlined recipe keeps the beans—and the comfort factor—but swaps out the rich meats for crispy chicken thighs, which are served on the side. To boost the flavor of the beans, we stir in a bright-tasting pesto made with lots of fresh herbs and greens; just whirl everything together in a food processor. Then we finish the cassoulet with a sprinkling of garlicky bread crumbs and grated Parmesan. Round out the meal with grilled zucchini if you like.

Printer Friendly Version

Tweet
Pin It

Ingredients:

For the beans:

1 lb. (500 g) dried cannellini beans
Kosher salt and freshly ground pepper
4 cups (32 fl. oz./1 l) low-sodium chicken stock
4 garlic cloves, crushed
2 bay leaves
1 Parmesan rind, about 2 inches (5 cm) long

For the crispy chicken thighs:

5 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 Tbs. vegetable oil
3 shallots, halved lengthwise
1/2 lemon, cut into 8 rounds
1 tsp. fresh marjoram leaves

For the pesto:

3 garlic cloves
1/3 cup (1 1/2 oz./45 g) nuts, such as pine nuts, walnuts, pistachios or almonds or a combination, toasted and cooled
1 1/2 cups (6 oz./185 g) grated Parmesan cheese
8 cups (about 6 oz./185 g) lightly packed mixed fresh herbs and greens, such as basil, parsley, spinach, baby kale and/or chard
1/4 cup (2 fl. oz./60 ml) fresh lemon juice
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
Kosher salt and freshly ground pepper
For the garlic bread crumbs:
2 Tbs. extra-virgin olive oil
3/4 cup (1 oz./30 g) panko
4 garlic cloves, minced
Kosher salt
Grated Parmesan cheese for serving
Mixed fresh herbs and greens for serving
Lemon wedges for serving

Directions:

To prepare the beans, rinse the beans in cold water and transfer to a large bowl. Cover the beans with cold water, then stir in 2 Tbs. salt. Drape a towel over the bowl and let stand at room temperature for at least 6 hours or up to overnight.

When ready to cook, drain the beans and transfer to a Dutch oven. Add the stock, garlic cloves, bay leaves and Parmesan rind. Bring to a boil over high heat, then reduce the heat to a simmer, cover and cook, stirring occasionally, until the stock is absorbed and the beans are tender but not falling apart, about 30 minutes.

Meanwhile, prepare the crispy chicken thighs: Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Season the chicken thighs on both sides with salt and pepper. In a large cast-iron fry pan over medium-high heat, warm the vegetable oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.

Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan. Tuck the shallots among the thighs, then scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.

Transfer the chicken, shallots and lemon slices to a platter and scatter the marjoram leaves on top. Let rest for 5 minutes before serving.

While the chicken is cooking, prepare the pesto: With a food processor running, drop the garlic cloves through the feed tube and process until minced. Stop the processor and add the nuts, Parmesan, mixed herbs and greens and lemon juice. Process until the ingredients are roughly chopped but cohesive. Transfer the mixture to a bowl and stir in the olive oil. Season to taste with salt and pepper. Set aside. 

To prepare the garlic bread crumbs, in a medium fry pan over medium heat, warm the olive oil. Add the panko and cook, stirring frequently, until golden brown, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Remove from the heat and season to taste with salt. 

When the beans are done, there should not be any stock left but if there is, drain the beans in a colander and return them to the pot. Remove and discard the garlic cloves, bay leaves and Parmesan rind. Let the beans cool for 10 minutes, then stir in the pesto. Season to taste with salt and pepper. 

Sprinkle the beans with the bread crumbs and Parmesan, and scatter extra herbs and greens on top. Serve the chicken thighs and lemon wedges alongside. Serves 5.

Williams Sonoma Test Kitchen