Chicken Cassoulet
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Ingredients
8 pitted chicken thighs (about 2 pounds)
¾ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
8 ounces chicken sausage or kielbasa, cut into 1/4-inch thick slices
1 medium onion, chopped (about 1 cup)
1 chopped celery rib (about 1/2 cup)
2 carrots, chopped (about 1 cup)
2 garlic cloves, minced
1 ½ cups chicken stock
1 can tomatoes, diced (14 1/2 ounces)
2 cans cannellini beans (19 oz each), peeled and rinsed
½ teaspoon dried thyme
¼ cup chopped Italian parsley or parsley leaves
½ cup thin, dry breadcrumbs
¼ cup grated parmesan cheese
To make
Prepare this cassoulet dish with chicken the night before, so that the flavors have time to mix and manifest. Then bake in the oven, you will get a delicious dish for dinner.
Sprinkle the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of oil in a large, deep skillet over medium-high heat. Add the chicken and cook in portions, turning occasionally, for 10 minutes or until lightly browned. Transfer the chicken to a plate and set aside.Place the sausages in the pan and cook, turning frequently, for 6 minutes or until the sausages are well browned. Remove from the pan.Reduce the heat to medium and add the onion, celery and carrot to the pan. Cook, stirring frequently, for 10 minutes or until tender. Add the garlic and cook for 1 minute. Stir in the broth and scrape the browned pieces off the bottom of the pan. Add the tomato, the next 3 ingredients, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; mix well. Add the chicken and sausage. Spoon into a 13-inch x 9-inch (4-quart) baking dish.Cover and refrigerate overnight, or combine the breadcrumbs and remaining 1 tablespoon butter in a small bowl; mix well. Sprinkle with parmesan cheese. Sprinkle the mixture over the casserole. Bake uncovered at 350 degrees for 45 minutes or until the chicken is no longer pink and the crumbs are lightly browned.
Sprinkle the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of oil in a large, deep skillet over medium-high heat. Add the chicken and cook in portions, turning occasionally, for 10 minutes or until lightly browned. Transfer the chicken to a plate and set aside.Place the sausages in the pan and cook, turning frequently, for 6 minutes or until the sausages are well browned. Remove from the pan.Reduce the heat to medium and add the onion, celery and carrot to the pan. Cook, stirring frequently, for 10 minutes or until tender. Add the garlic and cook for 1 minute. Stir in the broth and scrape the browned pieces off the bottom of the pan. Add the tomato, the next 3 ingredients, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; mix well. Add the chicken and sausage. Spoon into a 13-inch x 9-inch (4-quart) baking dish.Cover and refrigerate overnight, or combine the breadcrumbs and remaining 1 tablespoon butter in a small bowl; mix well. Sprinkle with parmesan cheese. Sprinkle the mixture over the casserole. Bake uncovered at 350 degrees for 45 minutes or until the chicken is no longer pink and the crumbs are lightly browned.
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Author:Admin
Published: 11/20/2023 8:15 PM
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