Chicken Cassoulet Recipe

Name: Chicken Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry navy beans (7-8 oz.); 2 1/2 - 3 lbs chicken pieces, skinned; 1/2 lb cooked Polish sausage; 1 cup tomato juice; 1 tablespoon Worcestershire sauce; 1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule; 1/2 teaspoon dried basil, crushed; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon paprika; 1/2 cup chopped carrot; 1/2 cup chopped celery; 1/2 cup chopped onion

Servings: persons

1 cup dry navy beans (7-8 oz.)
2 1/2 - 3 lbs chicken pieces, skinned
1/2 lb cooked Polish sausage
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

1
Rinse the beans and place in medium saucepan.
2
Add enough water to cover by 2 inches.
3
Bring to a boil, reduce heat and simmer for 10 minutes.
4
Remove from heat and let sit for 1 hour.
5
OR, soak beans overnight in a cool place, drain and rinse.
6
Rinse chicken,pat dry and set aside.
7
Halve the sausage lengthwise and cut into 1 inch pieces.
8
In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
9
Set this mixture aside.
10
In a 4 quart crockpot, combine celery, carrot and onion.
11
Place chicken pieces on top.
12
Pour the bean mixture on top of chicken.
13
Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
14
Remove Chicken and sausage with slotted spoon.
15
Mash the bean mixture slightly.
16
Serve chicken, sausage and beans in soup bowls.
17
Serve with crusty bread and enjoy!

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup dry navy beans (7-8 oz.), 2 1/2 - 3 lbs chicken pieces, skinned, 1/2 lb cooked Polish sausage, 1 cup tomato juice, and more.

Yes, Chicken 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.

Chicken Cassoulet

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