We’ve taken cassoulet – a traditionally slow-cooked French bean casserole – and made it delicious in 30 minutes. You’ll get the same richness from thyme-roasted tomatoes, caramelized onion, and marinated chicken.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded(ContainsMilk/Lait)
Preheat your oven to 425°F. Start prepping when your oven comes up to temperature!
Prep: Strip the thyme leaves off the sprig. Halve the tomatoes.
Roast the veggies: In a small baking dish, toss the red onion and grape tomatoes with the thyme leaves, drizzle of oil, and a pinch of salt and pepper. Roast in the centre of the oven until tomatoes soften and onion is slightly caramelized, 13-15 min.
Meanwhile, drain and halve the artichoke hearts. Mince or grate the garlic. Finely chop the parsley. Zest, then juice the lemon. Drain and rinse the beans. Cut the chicken into 1/2-inch thick strips.
Prep the chicken: In a medium bowl, toss the chicken with garlic, lemon zest, half the lemon juice, and a drizzle of oil. Season with salt and pepper.
Cook the chicken: Heat a drizzle of oil in a large pan over high heat. Working in batches (if necessary), cook the chicken strips until golden brown but not yet cooked through, about 2 min per side.
Prep the topping: Meanwhile, in a small bowl, combine the panko, Parmesan, half the parsley, and a drizzle of oil.
Finish and serve: When the veggies are done roasting, turn on the broiler. Add the chicken to the baking dish along with the beans, artichokes, and remaining lemon juice. Toss to combine. Top with the panko mixture and return to the oven. Broil until topping is crispy and golden, 5-7 min. Serve the cassoulet right out of the oven (be careful - the dish will be hot!) and sprinkle with remaining parsley. Enjoy!