Chicken Cassoulet

Ingredients

  • 3 lb chicken thighs, boneless and skinless, cut into 1-inch cubes
  • 2 T canola oil, divided
  • 1 T Italian herb seasoning
  • 2/4 t salt
  • ½ t black pepper
  • 1 c white wine
  • 1 can 28 ounces-diced chopped tomatoes, with juices
  • + 9 more ingredients
    • 1-½ c reduced-sodium chicken broth
    • 1 bay leaf
    • 1-½ lb Italian sweet sausage, casings removed
    • 2 onions, chopped
    • 1 red bell pepper, chopped
    • 2 clove garlic, diced
    • 4 can 15 ounces-cannelloni (white kidney) beans, rinsed and drained (15 ounces)
    • ½ c dried bread crumbs
    • ¼ c chopped parsley

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 ...

View full recipe at Relish

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