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Cassoulet-Style Chicken Thighs


Source: © EatingWell Magazine
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 Reviews:  4   Viewing: 1 - 4  
Rating: 3
by: Lois, CA Reviewed: 03/26/2010
Good & Hearty
My husband and I enjoyed this meal. It was certainly easy to make. I used fresh herbs from the garden instead of dried. I also used a flavorful vegetable stock. The chicken could have used a bit more flavor. I will try it again but maybe rub the chicken with some bolder herbs and spices before browning. The beans were good, just spice up that chicken. I also used a pineapple sausage which added a nice flavor.
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Elaine, CA Reviewed: 01/12/2009
Great dish!
Excellent for a crowd and can be made ahead of time. I jazzed up the breadcrumbs by toasting them with 1 clove of finely minced garlic; 2 T of minced parsley and 1 tsp of lemon zest before topping the cassoulet. Yum!
28 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Joanne, IL Reviewed: 01/12/2009
Great make ahead meal
I have made this several times and it was always well received by those who tried it. I prefer it with the thighs as written, but I have made it with chicken breasts for those who have that preference. Healthy and good!
18 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Virginia, MI Reviewed: 04/17/2008
Delicious version of a classic, I like a crunchier crust, so I transfered it to a baking dish, added the bread crumbs, and baked it in a convection oven at 325 for about 20 minutes. It was hearty but not too heavy. I will make this often as a weeknight meal.
102 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  4   Viewing: 1 - 4  
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