Chicken Cassoulet

"Quick take on an old classic with a "lite" touch. I also make this with a tablespoon of ketchup and a tablespoon of honey and a couple of bay leaves. Add with the other ingredients. I tried it with pork as well. Original recipe calls for a toasted bread crumb topping. I've also tried it with garlic croutons but the wife says it dries it out."
 
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Ready In:
20mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Stir occasionaly as you add the ingredients
  • Heat chicken broth in pan on medium.
  • Add onions to pan, cook until soft but not brown.
  • Cut chicken into pieces and add to pan as you cut.
  • Cut kielbasa into slices and add to pan as yo cut.
  • Add Garlic to pan.
  • Add water and wine to pan.
  • Add rosemary, thyme and pepper to pan.
  • Reduce liquid by half.
  • Add beans
  • Heat through or until chicken is cooked through.

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Reviews

  1. This recipe is delicious! I came across it when looking for a food to provide for my daughters French food week. I was specifically looking for something that included foods I already had on hand, and this fit the bill perfectly. I did substitute the kielbasa with hot italian sausage that I took out of the casing and made small meatballs with and I use boneless chicken breast specifically. It is so good with some crusty bread and a small salad. Dare I say the perfect meal! French peasant food is one of my favorites.
     
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