Provençal Braised Chicken with White Bean Cassoulet & Roasted Root Vegetables

Ingredients

• 2 pieces (about 10 oz) boneless, skinless chicken thighs, cut into bite-sized chunks
• 3 tbsp extra virgin olive oil, divided
• 1 small yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium carrots, cut into 1-inch chunks
• 1 medium parsnips, cut into 1-inch chunks
• 2 stalks celery, chopped
• 1 can (14.5 oz) canned diced tomatoes, no sugar added
• 1 cup low-sodium vegetable broth
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 3 sprigs fresh thyme, or 1 tsp dried
• 1 sprig fresh rosemary, or ½ tsp dried
• 1 leaf bay leaf
• 1 tsp Dijon mustard
• ½ tsp sea salt, plus more to taste
• ¼ tsp black pepper
• 2 slices whole grain bread, for serving

Instructions

1. 1

   Heat 1 1/2 tbsp olive oil in a large braising pot over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden. Remove and set aside.

2. 2

   In the same pot, heat remaining 1 1/2 tbsp oil. Sauté onion and celery for 4 minutes until softened. Add garlic and cook 1 minute until fragrant.