Quick Chicken Casssoulet Recipe

Name: Quick Chicken Casssoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 lbs chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces; 2 tablespoons canola oil, divided; 1 tablespoon Italian herb seasoning; ¾ teaspoon salt; ½ teaspoon black pepper; 1 cup white wine; 1 (28 ounce) can diced tomatoes, with juices; 1 ½ cups reduced-sodium chicken broth; 1 bay leaf; 1 12 lbs italian sweet sausage, casings removed; 2 onions, chopped; 1 red bell pepper, chopped; 2 garlic cloves, minced; 4 (15 ounce) cans white kidney beans, rinsed and drained; ½ cup dried breadcrumbs; ¼ cup chopped parsley

Servings: persons

3 lbs chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces
2 tablespoons canola oil, divided
1 tablespoon Italian herb seasoning
¾ teaspoon salt
½ teaspoon black pepper
1 cup white wine
1 (28 ounce) can diced tomatoes, with juices
1 ½ cups reduced-sodium chicken broth
1 bay leaf
1 12 lbs italian sweet sausage, casings removed
2 onions, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
4 (15 ounce) cans white kidney beans, rinsed and drained
½ cup dried breadcrumbs
¼ cup chopped parsley

1
Preheat oven to 350F
2
In very large skillet or Dutch oven, warm 1 tablespoon oil over medium-high heat.
3
In batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total.
4
Sprinkle chicken with Italian herbs, salt and pepper.
5
Add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon.
6
Add tomatoes with their juices, broth and bay leaf.
7
Bring to a simmer.
8
In another large skillet, heat remaining tablespoon oil over medium heat.
9
Add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes.
10
Add onions, pepper and garlic.
11
Cook, stirring occasionally, until onions are softened, about 6 minutes.
12
Stir into chicken mixture, along with beans.
13
In small bowl, combine bread crumbs and parsley.
14
Sprinkle over top of cassoulet.
15
Bake in preheated oven 30 minutes.
16
Using large spoon, gently press the thin crust that has formed on the cassoulet just under the surface.
17
Return to oven and continue baking until cassoulet is simmering and another crust has formed, about 30 minutes.
18
Let stand 15 minutes before serving hot.

No nutrition data on file — estimate from the ingredient list.

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: 3 lbs chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces, 2 tablespoons canola oil, divided, 1 tablespoon Italian herb seasoning, ¾ teaspoon salt, and more.

Yes, Quick Chicken Casssoulet 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.

Quick Chicken Casssoulet

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