Provençal Braised Chicken with White Bean Cassoulet & Roasted Root Vegetables
Prep 15 min · Cook 45 min · Serves 2 · medium
Tender chicken thighs braised in a fragrant tomato-herb sauce with creamy white beans, inspired by French countryside cooking. Served alongside caramelized root vegetables and crusty bread for soaking up the rich, aromatic sauce.
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
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