- 1 oz. Garret Valley Dry Rubbed Bacon @ $.75 – Lots of great flavor!
- 1 ½ lb. (around four) Springer Mountain Bone-in Chicken Thighs @ $3.74 – Healthy protein!
- 1 small Organic Vidalia Onion @ $1.00 – Sweet and flavorful!
- 2 medium bulk Organic carrots @ $1.00 – Lots of beta carotene!
- 1 can Field Day Organic Cannellini Beans @ $1.49 – Great source of fiber and protein!
- 1 package Frontera Green Chile Sauce @ $2.69 – Contains metabolism boosting capsaicin!
Total Cost (not including pantry items) = $10.67 – Feeds a family of Four
Pantry Items (not included in cost)
- salt and pepper
Green Chile Chicken and White Bean Cassoulet
- 1 oz. uncooked, Garrett Valley Dry Rubbed Bacon, chopped
- 1 ½ lb. Springer Mountain Bone-in Chicken Thighs
- Salt and pepper
- 1 c. Bulk Organic Carrots, diced
- 1 medium Organic Vidalia Onion, diced
- 1 package Frontera Green Chile Medium Enchilada Sauce w/ Roasted Tomatillo & Garlic
- ½ c. water
- 1 can Field Day Organic Cannellini Beans
- Preheat oven to 425 degrees.
- In a sauté pan over medium heat, cook the chopped bacon until it renders its fat and the bacon pieces are crispy. Remove cooked bacon from the pan and set aside. Do not wipe out the pan.
- Sprinkle chicken with salt and pepper and add chicken thighs, skin side down, to the sauté pan. Cook, turning and browning all sides until skin is crisp and browned. Remove from pan and set aside. Do not wipe out the pan.
- Add carrots to the pan and sauté for one minute. Add onions to the pan and continue to sauté for one minute more.
- Add enchilada sauce and water to the pan, using a spatula to scrape the bottom of the pan to dislodge any browned bits. Remove from heat.
- Pour undrained white beans into the bottom of a greased casserole dish. Add reserved browned bacon pieces. Pour enchilada sauce mixture over the beans, place chicken, skin side up, on top.
- Cover with foil or a lid and bake in oven for 20 minutes. Remove lid and cook for 10 to 15 minutes more until juices run clear and internal temperature of chicken reaches 160 degrees. Allow to rest for 5 minutes before serving (internal temperature should increase to 165 degrees.)
- Serve while hot.