CHICKEN CASSOULET

Steps:

• 1. Preheat multicook pressure cooker using the browning feature. (You can use a dutch oven on your stove top if you prefer) Add 2T olive oil. Meanwhile, clean chicken pieces and drizzle 1T olive oil over the chicken. Season with italian seasoning, thyme, salt and pepper.
• 2. Place chicken into preheated pressure cooker or large dutch oven with 2T olive oil skin side down (you may remove skin for a healthier version). Brown the seasoned chicken pieces for 5-7 minutes on all sides and remove from the pan.
• 3. While you are browing chicken pieces dice the onion, bell pepper, carrots and fresh tomatoes. Slowly add the onion, bell pepper and carrots cooking for 2-3 minutes so that the veggies are opaque. Then add the peeled and smashed garlic cloves.
• 4. Deglaze the pan by adding the chardonnay wine (you may substitued this with low sodium chicken or vegetable stock). Add the remaining ingredients and stir to combine.
• 5. Reintroduce the browned chicken pieces to the beans, veggies and sauce mixture. Be sure to push the chicken into the sauce. You may also debone the chicken in this step if you like.
• 6. If you are using a pressure cooker change the setting to 15psi. Secure the lid closed and set the time for 35 minutes.
• 7. If you are using a dutch oven you can keep the heat on medium low for 1 hour simmering until liquid is somewhat cooked into the beans. You can finish this off in the oven with the lid off for 30 more minutes which will concentrate the flavor and thicken the sauce.
• 8. Prior to serving this dish you may add add breadcrumbs that I browned on the stovetop with a drizzle of olive oil and butter. This thickens the beans and broth to a stew like consistency.