Chicken Cassoulet Recipe

Name: Chicken Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bone-in chicken thighs (about 2 pounds); 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground pepper, divided; 2 tablespoons olive oil, divided; 8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices; 1 medium onion, chopped (about 1 cup); 1 celery rib, chopped (about 1/2 cup); 2 carrots, chopped (about 1 cup); 2 garlic cloves, minced; 1 1/2 cups chicken broth; 1 (14 1/2-ounce) can diced tomatoes; 2 (19-ounce) cans cannellini beans, drained and rinsed; 1/2 teaspoon dried thyme; 1/4 cup chopped Italian or flat-leaf parsley; 1/2 cup fine, dry breadcrumbs; 1/4 cup grated Parmesan cheese

Servings: persons

8 bone-in chicken thighs (about 2 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices
1 medium onion, chopped (about 1 cup)
1 celery rib, chopped (about 1/2 cup)
2 carrots, chopped (about 1 cup)
2 garlic cloves, minced
1 1/2 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 (19-ounce) cans cannellini beans, drained and rinsed
1/2 teaspoon dried thyme
1/4 cup chopped Italian or flat-leaf parsley
1/2 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese

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 to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
3
Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
4
Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350u00b0 for 45 minutes or until chicken is no longer pink and crumbs are lightly browned.

915

kcal

Calories

Fat

Carbs

107

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 16 ingredients. The key ingredients include: 8 bone-in chicken thighs (about 2 pounds), 3/4 teaspoon salt, divided, 1/2 teaspoon freshly ground pepper, divided, 2 tablespoons olive oil, divided, 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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