Chicken And Bean Cassoulet

• 2 tablespoons olive oil
• 16 boneless skinless chicken thighs
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices raw bacon, finely chopped
• 1 large onion, chopped
• 3 carrots, peeled and diced
• 3 garlic cloves, minced
• 2 tablespoons Italian herb seasoning, paste
• 3 cups canned white kidney beans, drained and rinsed
• 1 (796 ml) can stewed tomatoes
• 1 cup chicken broth, 30% less sodium
• 1/2 cup fresh parsley, chopped

1. heat oil in an ovenproof pot over medium-high heat. Season chicken wih salt and pepper.
2. Working in batches, brown chicken on all sides, and remove to a plate.
3. Add the bacon, onion, carrots, garlic and herb paste to the pan. Saute for 10 minutes or until softened.
4. Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 minutes. Divide evenly between two 12-cup foil pans.
5. If serving right away, cover with foil and bake for 30 minutes. Uncover, bake 15 minutes longer. Sprinkle with remaining parsley and serve.

olive oil, chicken thighs, salt, pepper, bacon, onion, carrots, garlic, italian herb seasoning, canned white kidney beans, tomatoes, chicken broth, fresh parsley

Taken from www.food.com/recipe/chicken-and-bean-cassoulet-441679 (may not work)