Quick Chicken Cassoulet

Quick Chicken Cassoulet
Photo by James Carrier

Ingredients

  • 8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
  • 1 dried whole bay leaf
  • 1 cup 1-inch chunks cooked chicken (see note above)
  • 1 teaspoon herbes de Provence
  • 2 cans (15 oz. each) small white beans, drained and rinsed
  • 4 cloves garlic, peeled and minced
  • 1 cup fresh or dried bread crumbs
  • + 20 more ingredients
    • 8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
    • ½ cup fat-skimmed chicken broth
    • 1 cup 1-inch chunks cooked chicken (see note above)
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 cans (15 oz. each) small white beans, drained and rinsed
    • 1 can (14 oz.) diced tomatoes
    • 1 cup fresh or dried bread crumbs
    • 2 ½ tablespoons olive oil
    • 1 carrot (about 4 oz.), peeled and diced (1/4 in.)
    • ½ cup fat-skimmed chicken broth
    • 1/3 cup minced shallots
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 can (14 oz.) diced tomatoes
    • 2 ½ tablespoons olive oil
    • 1 carrot (about 4 oz.), peeled and diced (1/4 in.)
    • 1/3 cup minced shallots
    • 1 teaspoon herbes de Provence
    • 4 cloves garlic, peeled and minced

1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined. 2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tom...

View full recipe at My Recipes

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