Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

Wash the celery stalks, then slice into thin pieces. 

Peel the carrots, then cut in half lengthwise. Cut into thin half moon shapes and combine with the celery and onion. 

Using a rasp, finely mince the garlic. 

Remove the thyme leaves from the stem and set aside. 

Roughly chop the tomato. 

Shred the cooked chicken with either your hands or a safe chopper into bite size pieces. 

Open the cans of beans and drain then rinse well with cold water. 

Measure all remaining ingredients. 

For the breadcrumb topping, combine panko and chopped herbs. Add grapeseed oil and mix well. 

Preheat the oven to 400°F. 

Preheat a medium pot over medium heat with 2 tablespoons of grapeseed oil. Add the carrots, onion and celery and allow to cook for 3 – 4 minutes until slightly softened. 

Add the garlic, tomato paste, thyme, bay leaves and smoked paprika and cook for another 2 minutes until fragrant.

Add the vegetable stock and chopped tomato and bring to a boil. Once this mixture boils, add the beans and chicken and continue to simmer until the vegetables are softened. Season with salt and pepper to taste. 

Stir in the chopped parsley and transfer the cassoulet into a baking dish. Top with herb breadcrumbs and bake in the oven for 10 – 15 minutes until lightly browned and bubbling. Serve hot.