Weekday Cassoulet

• 2 boneless skinless chicken breast halves
• salt and black pepper
• 12 lb turkey bacon
• 1 large onion, chopped
• 3 celery hearts, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 12 cup white wine
• 2 cups canned white beans
• 1 bay leaf
• 2 teaspoons dried thyme
• 12 cup chicken stock

1. Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper.
2. Let sit at room temperature for 15 minutes.
3. In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat.
4. Remove the bacon to a plate when crispy, leaving the fat in the pan.
5. Raise the heat to medium-high and add the chicken.
6. Brown the chicken on both sides and then remove to a plate.
7. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes.
8. Deglaze the pan with white wine and reduce by half.
9. Stir in the beans, bay leaf and thyme.
10. Nestle the chicken thighs and bacon into the pot.
11. Add the chicken stock, cover and bake in the oven for 20 minutes.

chicken, salt, turkey bacon, onion, celery, carrots, garlic, white wine, white beans, bay leaf, thyme, chicken

Taken from www.food.com/recipe/weekday-cassoulet-442743 (may not work)