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“A hearty warm supper, one of many versions of cassoulet. Remove the skin of the chicken or not, depending on your preference (for this particular recipe I personally favor leaving the skin on, which is unusual for me). You can, of course, substitute other types of beans. Preparation time includes 1 hour for soaking beans. Alternative: instead of steps 1-4, you can simply soak the beans overnight. One time I made this I added a couple of carrots, sliced thick, because I had some on hand and happen to like carrots. Serving size depends on the appetites of those being served and on whether you also serve side dishes.”

Ingredients Nutrition


  1. Wash beans.
  2. Heat 6 cups of water to boil in a large saucepan or dutch oven.
  3. Add beans, cover and boil 2 minutes.
  4. Remove from heat and let stand, covered, 1 hour.
  5. Wash chicken, pat dry, and toss lightly with flour.
  6. Heat a dutch oven over moderately high heat.
  7. Add sausage and chicken and brown on all sides.
  8. Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
  9. Add the beans.
  10. Bring to a boil over medium high heat, cover and reduce heat to medium low.
  11. Simmer about 1/2 hour; beans should be tender and chicken cooked through.
  12. Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.

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