Quick Chicken Casssoulet
"This is an easy to assemble recipe that makes enough hearty cassoulet to feed a crowd -- or to freeze half. It came from a grocery store website that credits "Christmas 101" by Rick Rodgers. Use turkey italian sausage to keep it lean. I save a step by using seasoned breadcrumbs and eliminating the parsley."
photo by ElizabethKnicely
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 1360.77 g chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces
- 29.58 ml canola oil, divided
- 14.79 ml Italian herb seasoning
- 3.69 ml salt
- 2.46 ml black pepper
- 236.59 ml white wine
- 793.78 g can diced tomatoes, with juices
- 354.88 ml reduced-sodium chicken broth
- 1 bay leaf
- 680.38 g italian sweet sausage, casings removed
- 2 onions, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 4 (1700.97 g) can white kidney beans, rinsed and drained
- 118.29 ml dried breadcrumbs
- 59.14 ml chopped parsley
directions
- Preheat oven to 350°F
- In very large skillet or Dutch oven, warm 1 tablespoon oil over medium-high heat. In batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total.
- Sprinkle chicken with Italian herbs, salt and pepper.
- Add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon.
- Add tomatoes with their juices, broth and bay leaf. Bring to a simmer.
- In another large skillet, heat remaining tablespoon oil over medium heat. Add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes. Add onions, pepper and garlic. Cook, stirring occasionally, until onions are softened, about 6 minutes.
- Stir into chicken mixture, along with beans.
- In small bowl, combine bread crumbs and parsley. Sprinkle over top of cassoulet.
- Bake in preheated oven 30 minutes. Using large spoon, gently press the thin crust that has formed on the cassoulet just under the surface.
- Return to oven and continue baking until cassoulet is simmering and another crust has formed, about 30 minutes.
- Let stand 15 minutes before serving hot.
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Reviews
-
This was excellent! Great food for a dreary, rainy day. The whole family loved this and my husband said it was 4 1/2 to 5 star recipe which really says something. This will be going in my keeper file. Thanks for another great recipe DinnerBelle! Made for PAC Spring 2013! Oh, I must add that I made the full recipe and we loved it so much that 5 of us ate it all! Hmmm...maybe it was TO GOOD, I planned to use this for lunch for the kids and myself tomorrow. :) -
The whole family loved it! Great comfort food on a cold day.<br/><br/>Mine didn't really form a crust with the bread crumbs the way the recipe described. It just sort of soaked in. Maybe I'll try using more crumbs next time and see if that helps. <br/><br/>I made the full recipe, and so glad I did because now I have leftovers frozen for another quick meal in a couple weeks!<br/><br/>Thanks for sharing! -
This was excellent. I made 1/2 the recipe (I love that feature on Zaar, btw!!) My grocery store always has boneless, skinless chicken thighs - but not today. I used chicken breast instead. I also used the turkey sausage to save on fat grams. It seemed awfully salty to me, but that could have been the breadcrumbs. -
This really does taste like classic Cassoulet without the effort. it's a winwin all around
