Chicken and White Bean Cassoulet

Slow cooking chicken drumsticks and white beans make for a hearty and delicious dinner.

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  • Servings: 4 to 6 

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  • 1/2 pound gigante or white lima beans
  • 6 chicken drumsticks
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, washed and chopped
  • 4 carrots, cut into rounds
  • 4 cups chicken stock
  • 2 cups water
  • 2 bay leaves
  • 2 tablespoons chopped flat leaf parsley

How to make this recipe

  1. In a large bowl, soak the beans overnight with water to cover by 3 inches.

  2. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the chicken, turning, until browned, 6 to 8 minutes total.

  3. Stir the leeks and carrots into the crock pot, and cook, stirring occasionally, until the leeks are softened, about 4 minutes. Stir in the stock, water, bay leaves, reserved beans, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat and beans are very tender, about 5 hours. Season with salt and pepper to taste and serve, sprinkled with the parsley.

Contributed By Photo © Ian Knauer Published December 2014

1045357 recipes/chicken-and-white-bean-cassoulet 2016-01-12T20:29:53+00:00 Ian Knauer french|weeknight-dinner|soups-and-stews|4||6|web-exclusive|healthy|gluten-free|fall|winter december-2014 recipes,chicken-and-white-bean-cassoulet 1045357

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