This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
1 tablespoon olive oil
1 onion chopped
half bulb fennel trimmed, cored and coarsely chopped (*)
2 carrots coarsely chopped
4 cloves garlic minced
3 sprigs fresh thyme
1 teaspoon minced fresh rosemary
4 boneless skinless chicken thighs about 285g total, cut in bite-size pieces
1 cup thinly sliced smoked farmer's sausage
1 tablespoon all-purpose flour
1 can diced tomatoes
1 can white kidney bean drained and rinsed
2 teaspoons butter
1/2 cup fresh bread crumbs
1/4 cup chopped fresh parsley
In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until beginning to soften, about 5 minutes. Using slotted spoon, remove to plate. Set aside.
Sprinkle chicken with salt. Add remaining oil to Dutch oven; heat over medium-high heat. Cook chicken and sausage, stirring occasionally, until no longer pink, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Stir in onion mixture, tomatoes, beans and 1 cup water, scraping up browned bits; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 5 to 7 minutes. Discard thyme.
(*) I omitted fennel as it is not a favourite
While stew is simmering, in skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden brown, about 5 minutes. Stir in 1 Tbsp of the parsley.
Stir remaining parsley into stew. Sprinkle with bread crumb mixture.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse cubed day-old bread in a food processor until they're in fine crumbs. Place any leftovers in a re-sealable freezer bag, pressing out as much air as possible, and freeze for up to four weeks.
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