CASSOULET WITH LOTS OF VEGETABLES

Cassoulet With Lots of Vegetables image

I found this recipe in Runner's World, storing it here for safe-keeping as haven't had a chance to try it yet.

Provided by CoCaShe

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil
1 lb duck breasts or 1 lb chicken leg, any combination
1 tablespoon garlic, chopped
2 leeks or 2 onions, sliced
2 carrots, cut into 1-inch lengths
3 stalks celery, cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces
4 cups canned tomatoes, chopped in juice
1/2 cup fresh parsley leaves, chopped
1 tablespoon fresh thyme leave, chopped
4 cups canned white beans, drained and liquid reserved
2 cups chicken stock
salt, to taste
ground pepper, to taste
cayenne pepper, to taste

Steps:

Saute meat on medium-high heat until brown on all sides, about 10 minutes.
Remove from pan and drain fat, leaving about 2 tbsp in pan.
On medium heat, add garlic, leeks or onions, carrots, celery and zucchini. Season with salt and pepper. Cook 5 minutes or until softened.
Add tomatoes and juice, meat and herbs. Bring to a boil.
Add beans and boil again, stirring occasionally.
Reduce heat so mixture bubbles gently and cook for 20 minutes. Add stock or bean liquid when mixture gets too thick.
Fish out meat, remove bones and skin and chop into chunks. Return to pot, season with cayenne pepper and warm through.

Nutrition Facts : Calories 906.6, Fat 40.8, SaturatedFat 12.5, Cholesterol 68.3, Sodium 1930.3, Carbohydrate 90.7, Fiber 18.4, Sugar 14.5, Protein 48.4