I love trying my hand at making different dishes from around the world. Every dish has my special touch since I have to add and subtract ingredients to make it not only work for me but to ensure that it tastes good. Many of my dishes may not be authentic to the original recipe but they are unique and I’m proud to serve them and post my creations.

In this case I tried my hand at Cassoulet. Traditional Cassoulet from the late, great Julia Child calls for goose fat, sausage, plenty of garlic and french bread, plus about a pound of fat and lean salt pork. All of course sound divine but alas, a revamp was in order.

After revising the recipe a few times, I came up with this light, creamy take on this french dish that has a delightful smokiness with every bite with the addition of bacon.

4-6 skin-on chicken thighs, bone-in
1 package of bacon cooked and chopped
4 celery stalks, chopped
2 carrots, chopped
2 cups of canned Cannelini or navy beans
1/3 cup white wine (I use Barefoot Pinot Grigio)
1 bay leaf
3 sprigs of tarragon finely chopped
1 teaspoon dried thyme (or 1 teaspoon of fresh Oregano)
1 14 oz can of chicken broth
2 plum tomatoes sliced
1/4 cup of 4C Gluten Free Bread crumbs (unseasoned)

Seasoning for the chicken
1 teaspoon of tumeric
1 tablespoon of Dijon Mustard
2 teaspoons of Coriander
Mix the ingredients in a small bowl and rub a little bit of the mixture on each piece of chicken

2 tablespoons of olive oil or vegetable oil to cook brown the chicken


Place a pot on medium heat and add some olive oil or cooking oil to the pan. Then add the seasoned chicken to brown on both sides. About 4 minutes on each side. Then add the carrots, celery, tarragon, thyme or oregano, beans, white wine, bay leaf, chicken broth and bread crumbs. Stir until all ingredients are mixed, cover the pot and cook for 35-40 minutes or until the chicken is cooked. **Add the tomato to the pot after 25 minutes. **


While the chicken is cooking, in a pan cook the bacon. Make sure to have a plate with paper towels ready to place the cooked bacon on to absorb any excess fat. When cool, cut into small pieces and mix in with the chicken.

Serve immediately.

Can be served with a piece of toasted french baguette or Udi’s Gluten free baguette. If you’re in the mood for a drink, pair it with Boston Beer Angry Orchard, it’s low in alcohol and is Gluten-free!!!



Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: