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Chicken and Black Bean Cassoulet Recipe

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This recipe for Chicken and Black Bean Cassoulet is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ pound boneless, skinless chicken breasts, cut into 1 inch cubes
4 cloves garlic, finely minced
½ tsp. ground cumin
½ tsp. dried oregano
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1½ tsp. olive oil, divided
1 large onion, chopped
2 medium carrots, peeled and julienne
1 c. whole tomatoes, coarsely chopped with their juice
½ c. dry white wine
2 cans (15 oz.) black beans, drained and rinsed
¾ tsp. orange zest
4 Tbsp. plain dry bread crumbs
Directions:
Directions:
1. In a small bowl, toss the chicken cubes with garlic, cumin, oregano, salt, and black pepper.
2. Cover, refrigerate, and marinate for 1 hour.
3. In a Dutch oven or similar pot, heat 1 Tbsp. of the olive oil over medium heat.
4. Add the chicken and sauté for 4 to 5 minutes, transfer to a plate and set aside.
5. Preheat oven to 400º.
6. Add onion and carrots to the pot, and sauté for 6 to 7 minutes, until onion is soft.
7. Add the tomatoes with juice, wine, beans, and orange zest.
8. Bring to a boil.
9. Lower the heat and return the cooked chicken to the pan.
10. Cover, carefully transfer the pot to the preheated oven, and bake for 20 minutes.
11. Combine the remaining ½ Tbsp. of olive oil and the bread crumbs.
12. Uncover the pot and sprinkle the bread crumb mixture on the casserole.
13. Bake for 10 more minutes, until the crumbs are browned.

 

 

 

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