Quick Chicken Casssoulet
Ingredients
- 3 lbs chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces
- 2 tablespoons canola oil, divided
- 1 tablespoon Italian herb seasoning ⓘ
- 34 teaspoon salt ⓘ
- 12 teaspoon black pepper ⓘ
- 1 cup white wine ⓘ
- 1 (28 ounce) can diced tomatoes, with juices ⓘ
- 1 12 cups reduced-sodium chicken broth ⓘ
- 1 bay leaf ⓘ
- 1 12 lbs italian sweet sausage, casings removed ⓘ
- 2 onions, chopped ⓘ
- 1 red bell pepper, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 4 (15 ounce) cans white kidney beans, rinsed and drained ⓘ
- 12 cup dried breadcrumbs ⓘ
- 14 cup chopped parsley ⓘ
Instructions
- Preheat oven to 350F
- 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.
Nutrition & Diet Analysis (per serving)
840
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).