Name: Chicken Cassoulet
Total time: 1 h
Cuisine: French
Ingredients: 2 tbsp Cornstarch, or cornflour; 800 g Boneless skinless chicken thigh fillets, about 6 pieces; 1 tsp Cooking salt, divided, kosher salt; 1 tsp Black pepper, divided; 200 g Streaky bacon, cut into 1cm (0.4-inch) pieces; 2 tbsp Extra virgin olive oil; 3 Garlic cloves, finely minced; 2 Brown onions, finely chopped; 2 Carrots, peeled, quartered lengthways, cut into 1cm (0.4-inch) pieces; 1 tbsp Tomato paste; 2 Thyme sprigs, or 1/2 tsp dried thyme; 2 Rosemary sprigs, about 10cm (4-inches) long, or 1 tsp dried rosemary; 2 Fresh bay leaves, or dried; 1/4 cup Chardonnay, or other dry white wine, or substitute low-sodium chicken stock; 1 1/2 cup Low-sodium chicken stock, divided; 3 can Cannellini beans, drained, from 400g (14oz) cans; 12 Cherry tomatoes; 1/2 cup Panko breadcrumbs, or regular breadcrumbs; 2 tbsp Fresh parsley, finely chopped, or 2 tsp dried parsley; 2 tbsp Extra virgin olive oil; 1/4 tsp Cooking salt, or kosher salt

Method

10 steps. Tap one to mark it done.

Set the oven to preheat at 200°C (390°F) or 180°C if using a fan-forced setting. In a small bowl, whisk the cornstarch into 1/4 cup of chicken stock until you have a smooth slurry, then set it aside.
Sprinkle 3/4 teaspoon of cooking salt and 1/2 teaspoon of black pepper over both sides of the chicken thighs.
Warm 2 tablespoons of olive oil in a shallow, 30cm (12-inch) ovenproof casserole dish using medium-high heat. Fry the bacon pieces for approximately 4 minutes until they turn golden, then use a slotted spoon to move them to a small bowl, keeping the rendered fat in the pan.
Increase the heat to high. Lay the chicken thighs smooth-side down in the pan, cooking them for 3 minutes to achieve a golden brown color. Turn them over to cook the opposite side for 1 minute, then remove the chicken to a plate.
Using the same pan, cook the chopped onions, carrots, and minced garlic for 3 minutes to soften the onions. Mix in the tomato paste, thyme sprigs, rosemary sprigs, and bay leaves, then stir and cook for 1 minute.
Add the white wine to deglaze the pan, using a wooden spoon to loosen any browned bits from the bottom of the dish, and let it simmer for 30 seconds.
Pour in the rest of the chicken stock and the cornstarch slurry, then add the drained cannellini beans, cooked bacon, and the rest of the salt (1/4 teaspoon) and pepper (1/2 teaspoon), stirring to combine. Place the chicken thighs on top along with any juices that collected on the plate, and spread the cherry tomatoes around the chicken.
Allow the liquid to reach a simmer, then place the casserole dish, uncovered, into the preheated oven and bake for 20 minutes.
As the dish bakes, combine the panko breadcrumbs, chopped parsley, 2 tablespoons of olive oil, and 1/4 teaspoon of cooking salt in a small bowl, mixing well.
Switch the oven to its high broiler or grill setting (approximately 240°C or 460°F). Distribute the prepared panko mixture evenly across the beans and bacon, making sure to avoid the chicken and tomatoes. Place back in the oven, positioned roughly 15cm (6 inches) below the heating element, and broil for 2 to 3 minutes until the crumbs are crunchy and golden brown. Serve hot.