Chicken Cassoulet

Chicken Cassoulet
Photo by Charles E. Walton IV

Ingredients

  • 1 ½ cups chicken broth
  • ¾ teaspoon salt, divided
  • 2 carrots, chopped (about 1 cup)
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon freshly ground pepper, divided
  • 1 (14 1/2-ounce) can diced tomatoes
  • 8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices
  • + 9 more ingredients
    • 2 garlic cloves, minced
    • 2 tablespoons olive oil, divided
    • ½ teaspoon dried thyme
    • 8 bone-in chicken thighs (about 2 pounds)
    • 1 medium onion, chopped (about 1 cup)
    • 2 (19-ounce) cans cannellini beans, drained and rinsed
    • 1 celery rib, chopped (about 1/2 cup)
    • ½ cup fine, dry breadcrumbs
    • ¼ cup chopped Italian or flat-leaf parsley

1. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside. 2. Add sausage ...

View full recipe at My Recipes

Comments

Variations on Chicken Cassoulet

  • Chicken Cassoulet
    • 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
    • +11 other ingredients


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