Chicken and Sausage Cassoulet Recipe. Cassoulet is not that complicated to make. The recipe omitted a lot of items that can build flavor. I add diced onions, carrots and celery. Chicken and Sausage Cassoulet Recipe

You can have Chicken and Sausage Cassoulet Recipe using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken and Sausage Cassoulet Recipe
  1. Prepare 6 of each chicken drumsticks or thighs.
  2. You need 2 cans (15 oz) of each) cannelli or white beans, drained, rinsed.
  3. You need 3 Tbls of Olive Oil.
  4. It’s 1 tsp of kosher or sea salt.
  5. It’s 1/2 tsp of freshly ground black pepper.
  6. You need 16 oz of package smoked sausage, cut into 3-inch pieces.
  7. It’s 1 of large onion, chopped medium-size.
  8. Prepare 3 of garlic cloves, minced.
  9. You need 14 1/2 oz of can diced tomatoes with basil, garlic, and oregano.
  10. Prepare 1/2 cup of low-sodium chicken broth.
  11. Prepare 1 of bay leaf.
  12. You need 1/2 tsp of dried thyme.
  13. It’s 1 cup of plain breadcrumbs, divided.
  14. Prepare 1 cup of plain breadcrumbs, divided.
  15. Prepare 1 of Garnish: fresh thyme sprigs.

A rich, hearty stew consisting of white beans, roast pork, sausage, and duck or goose, cassoulet has been described by Paula Wolfert, a respected cookbook author and authority on the food of southwest France, as "the. Shortcut Chicken Cassoulet Recipe A traditional cassoulet is often chilled overnight and then baked for a couple of hours. The celebrated French cassoulet influenced our version, which substitutes chicken breast for the traditional duck or goose. Sweet sausage and white beans add heft to this hearty one-pot meal.

Chicken and Sausage Cassoulet Recipe instructions

  1. Preheat oven to 300°F..

  2. Sprinkle chicken all over with salt and pepper..

  3. In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes..

  4. Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside..

  5. Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside..

  6. Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes..

  7. Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme..

  8. Bring to a boil and sprinkle with 1/2 cup breadcrumbs..

  9. Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs..

  10. Bake 20 minutes longer, or until cassoulet is golden..

  11. Remove bay leaf before serving..

  12. Garnish with thyme sprigs.

Is there any other dish more inviting than a warm bowl of cassoulet at the beginning of a New England fall? This recipe from Julia Child is as good as it gets. Give yourself plenty of time to prepare - this isn't a quick meal. But trust us, the slow cooking process develops deep, robust flavors. Remove chicken to a plate, and set aside.