I found this recipe some time ago and have used it several times, twice for dinner parties and everyone loved it.
Chicken Cassoulet
Serves 8 people, 8 ppts per serving
Fry lite or non stick spray
2 onions, finely chopped
8 carrots, peeled and sliced
4 stalks celery, sliced
4 cloves of garlic, minced
2 tsp herbes de provence
1 tsp salt
1 tsp cracked black peppercorns
2 14 oz cans chopped tomatoes including juice
8 ounces chicken or vegetable stock
2 cans 14 ounce white beans of your choice, drained
2 bay leaves
2 lbs skinless, boneless chicken thighs
1 lb mushrooms
In a large skillet, spray fry lite and heat pan for 30 seconds. Add onions, carrots, and celery and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, herbes de provence, sald and peppercorns and cook, stirring for 1 minute. Add tomatoes with juice, chicken stock, beans and bay leaves and bring to boil. Remove from heat.
Spoon half of the bean mixture into slow cooker. Lay chicken evenly over top, Arrange mushrooms evenly over chicken. Spoon remainder of bean mixture over mushrooms.
Cover and cook on low for 6 hours, or high for 3 hours until juices run clear when chicken is pierced with a fork.
Very tasty and you can cook it longer if necessary.
Chicken Cassoulet
Serves 8 people, 8 ppts per serving
Fry lite or non stick spray
2 onions, finely chopped
8 carrots, peeled and sliced
4 stalks celery, sliced
4 cloves of garlic, minced
2 tsp herbes de provence
1 tsp salt
1 tsp cracked black peppercorns
2 14 oz cans chopped tomatoes including juice
8 ounces chicken or vegetable stock
2 cans 14 ounce white beans of your choice, drained
2 bay leaves
2 lbs skinless, boneless chicken thighs
1 lb mushrooms
In a large skillet, spray fry lite and heat pan for 30 seconds. Add onions, carrots, and celery and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, herbes de provence, sald and peppercorns and cook, stirring for 1 minute. Add tomatoes with juice, chicken stock, beans and bay leaves and bring to boil. Remove from heat.
Spoon half of the bean mixture into slow cooker. Lay chicken evenly over top, Arrange mushrooms evenly over chicken. Spoon remainder of bean mixture over mushrooms.
Cover and cook on low for 6 hours, or high for 3 hours until juices run clear when chicken is pierced with a fork.
Very tasty and you can cook it longer if necessary.
