WHAT YOU NEED
For chicken:
2ish lbs of boneless skinless chicken thighs
2 TB Olive Oil
2 Tsp Kosher Salt
1 Tsp Black Pepper
1/2 Tsp Tarragon or whatever herb you have in your pantry
1/2 Tsp Thyme
1/2 Tsp Paprika
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For veg:
1 Yellow Onion Julienne
10-ish Radishes Quartered
3-4 Carrots depending on size, Coins or Half Moons
8 oz mushrooms, Quartered
5 cloves Garlic, minced (or use 1-2 tsp of jar garlic)
1 can drained and rinsed white beans
Olive Oil Salt and Pepper (just enough to lightly coat the veg)
2 TB Chicken Base
3-4 TB of Chopped Sundried Tomato
2 oz Lemon Juice
1 oz White Wine Vinegar
1/2 to 1 cup of white wine (dry)
1.5 - 2 Cups of Water (use your judgement, depends on how much stuff is in the pan)
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For topping:
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1 cup seasoned bread crumbs
2 TB Butter
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For horseradish persillade:
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2 Bunches of Parsley
3 TB Lemon Juice
1-2 TB Horseradish (2 if you like it spicy)
4 oz olive oil
Salt and Pepper to Taste
Dash of Vinegar if you want a little extra punch of acid
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DIRECTIONS
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Olive oil for pan and about 2 tb Butter
Sear Chicken and then pull of to the side
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Saute Vegetables for 2 minutes in pan, then add chicken base, sundried tomato, then hit with lemon juice, vinegar, and white wine, deglaze pan and cook for 7 or 8 minutes. Return chicken back to the pan with any juices, add water and cook in a 350 degree oven for 30-45 minutes until vegetables have softened, chicken is tender and liquid has reduced.
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Mix together topping ingredients to spread on top of the Cassoulet about 10 minutes before it's done.
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