Chicken Cassoulet

The name of this dish sounds all fancy, but it's really just chicken and beans. But it's
really good chicken and beans, so don't be put off by the fancy name and/or the boring translation. Oh, and since it has beans, this is a plan-ahead kind of dish. If you decide at 6:45 that you really want Chicken Cassoulet for dinner, you'll have to eat out. Or late.

You will need:
1 chicken, cut up
Dried white beans
Butter. Lots.
1 medium onion (I like yellow)
3-4 cloves garlic
White wine
1 can diced tomatoes
Bay Leaves
Italian seasoning
Pressure cooker, slow cooker, or dutch oven

Soak your beans for a couple of hours, then drain. Don't soak them less than an hour and a half, but don't soak them for longer than three hours. After your beans are good and soaked, melt the butter in your pressure cooker. I'm assuming you have a pressure cooker, or that, if you don't, you're bright enough to figure out that if you don't have a pressure cooker, you'll have to melt the butter in something else.

You'll want to use lots of butter. Give in to this desire. Brown the chicken in the butter. I remove most of the skin first, but that's just me. If you like chicken skin, leave it on. While the chicken is browning, dice the onion. Remove the chicken from the pot and add the onion. Cook the onion, stirring constantly. Unlike the chicken, you don't want the onion to brown. Throw in some garlic right at the end. I use the garlic smasher, but if you don't have one, mince the garlic.

Deglaze the pan with the wine. Deglaze is a fancy way of saying
Dump it in and stir it around until the little sticky bits are unstuck. Much like Chicken Cassoulet is a fancy way of saying Chicken and Beans, which makes it all the more appropriate. I use about a cup of wine, but the amount isn't all that important as long as you get everything unstuck.

Dump in the beans, the diced tomatoes, and the bay leaves. Sprinkle in some italian seasoning, or some basil or oregano or whatever you have on hand. Add enough water to cover the beans and give it all a stir. Lay the chicken pieces over the beans, then cover.

Since I make this in a pressure cooker, I have no idea how long you should cook it. I cook it for about 30 minutes. I'm guessing about an hour and a half in the oven and three hours or so in a slow cooker. It all depends on how mushy or crunchy you like your beans.

When it's cooked, remove the chicken. Be careful because it will fall apart. Devour.
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