Chicken And Andouille Cassoulet Recipe

Name: Chicken And Andouille Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 1 lb boneless skinless chicken breast, cubed; 3 -4 links andouille sausages, diced (I prefer Aidells but any will do); 3 (15 ounce) cans cannellini beans, drained and rinsed (white kidney); 1 yellow onion, diced; 2 carrots, peeled and chopped; 4 roma tomatoes, diced; 10 garlic cloves, finely chopped; 1 cup dry white wine; 2 -3 cups chicken stock; salt, pepper, italian seasoning, crushed red pepper, and Emirils essence to taste

Servings: persons

4 slices bacon
1 lb boneless skinless chicken breast, cubed
3 -4 links andouille sausages, diced (I prefer Aidells but any will do)
3 (15 ounce) cans cannellini beans, drained and rinsed (white kidney)
1 yellow onion, diced
2 carrots, peeled and chopped
4 roma tomatoes, diced
10 garlic cloves, finely chopped
1 cup dry white wine
2 -3 cups chicken stock
salt, pepper, italian seasoning, crushed red pepper, and Emirils essence to taste

1
Pre-heat your oven to 350 degrees. Fry the bacon in a large stock pot until crispy. Remove and set aside. In a separate pot, bring the chicken stock to a boil. Saute the onions in the bacon fat for 5 - 7 minutes until translucent. Add the sausage and cook another 10 minutes, scraping the bottom with a metal spatula. Add white wine and garlic, and simmer for 2 minutes. Season chicken with emeril's essence. Add chicken, tomatoes, carrots, beans, crumbled bacon, and other spices and stir. Add boiling chicken stock. The chicken stock should not quite cover the other ingredients, unless you want your cassoulet a little soupy. Cover the pot and put into oven. Bake at 350 for 75 - 90 minutes, stirring every 20 minutes. Leave pot uncovered for the last 20 minutes to help evaporate off some of the excess liquid. Serve it in bowls with lots of crusty bread (or just eat it plain if you're on a low-carb diet like me). Enjoy! As always, if you try this recipe, please let me know. http://www.edgeblog.net.

948

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slices bacon, 1 lb boneless skinless chicken breast, cubed, 3 -4 links andouille sausages, diced (I prefer Aidells but any will do), 3 (15 ounce) cans cannellini beans, drained and rinsed (white kidney), and more.

Yes, Chicken And Andouille Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Andouille Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions