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Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet

Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet
PREP TIME
10 min
COOK TIME
1h 35 min
YIELDS
4 servings

Love it or hate it, the cold weather is upon us (though this dish tastes just as good in any season)! Warming up during dinner has never felt so important, so it’s best do it in a delicious way.Courtesy of Dan Clapson.

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Ingredients

Cassoulet

8
strips bacon
2
Tbsp red wine
3
clove garlic, minced
2
shallots, minced
5
cup crushed tomatoes
2
cup pork stock (use chicken stock in lieu)
1 12.5
oz can white beans, drained
1
small zucchini (halved and in ½-inch slices, approx. 3 cups)
2
Tbsp unsalted butter
2
Tbsp red wine vinegar
2
Tbsp fresh rosemary, finely chopped
salt and pepper

Roast Chicken

1
Tbsp honey
2
tsp olive oil
1
tsp cayenne pepper
1
tsp salt
1
tsp ground black pepper
4
chicken thighs, skin on
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Directions

Step 1

Cook the bacon strips in a large, deep pan on medium-high heat for 5 minutes, or until cooked through, but not crispy. Remove from pan and place onto paper towel to absorb any excess oil.

Step 2

Deglaze the pan with red wine, gently scrapping any bits of bacon stuck to the bottom of the pan with a wooden spoon. Add in the garlic and shallots and cook until softened, about 5 minutes.

Step 3

Add remaining cassoulet ingredients to the pan and bring to a simmer. Reduce to low heat and let cook for 1 hour, stirring occasionally.

Step 4

For the chicken, preheat your oven to 400 degrees F. Combine the first 5 ingredients in a small bowl and spread evenly over the top of each chicken thigh. Place into a prepared baking dish and let roast in the oven for 35 minutes, or until skin is nice and crispy.

Step 5

To serve, ladle some cassoulet into a shallow bowl, top with wilted greens of choice (I love kale!) and then a chicken thigh. Enjoy!

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My rating for Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet
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