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    You are in: Home / Recipes / Chicken Cassoulet Recipe
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    Chicken Cassoulet

    Chicken Cassoulet. Photo by AZPARZYCH

    1/2 Photos of Chicken Cassoulet

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    LifeIsGood's Note:

    This is a southwest France classic. It's a rich, hearty stew. Traditional cassoulets can take days to make. Here, Sara Moulton created an easier version for the regular home cook.

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    1. 1
      Heat 1 T olive oil in a large skillet with an ovenproof handle, over high heat until hot. Reduce the heat to med-high. Season the chicken with salt and pepper to taste and add it to the skillet, skin side down; cook for 3 to 4 minutes or until browned. Turn the chicken and cook the other side for 3 to 4 minutes or until browned.
    2. 2
      Meanwhile, finely chop the onion (about 1 C). Finely chop the rosemary (about 1 1/2 t) and the thyme (about 1 1/2 t). Combine the rosemary and thyme in a bowl. Press the garlic (about 1 T plus 1 t) into the bowl. Rinse and drain the beans then mash 1 C of the beans into a separate small bowl with a fork.Set the rest of the whole beans aside. Cut the kielbasa in half lengthwise and then crosswise into 1/2 inch thick pieces.
    3. 3
      Remove the chicken to a plate and drain off all but 1 T of the fat from the skillet. Reduce heat to med-low and add the onions and cook for 5 minutes or until it has softened. Add the herb and garlic mixture and cook for 2 minutes. Add the red wine and simmer over low heat until it has reduced by half.
    4. 4
      Return the chicken to the skillet along with any juices that have accumulated on the plate. Add the kielbasa, chicken stock, both the mashed beans and the whole beans and the mustard. Bring the mixture to a simmer. Cover the pan and simmer for 15 minutes, or until the chicken has just cooked through. While the chicken is cooking, preheat the broiler.
    5. 5
      Toss the bread crumbs with the remaining 1 T olive oil. Remove the lid from the skillet and season the mixture with salt and pepper to taste. Sprinkle the bread crumbs evenly over the top. Put the skillet under the broiler, about 4 inches from the heat source, and broil for 45 to 60 seconds, or until the crumbs are golden. When you serve the cassoulet, sprinkle the toasted bread crumbs over each serving.

    Ratings & Reviews:

    • on March 11, 2013


      this is different than anything that I would usually make, but it was delicious! I used dried herbs and made 1/2 the recipe since I only had 4 thighs. Of course DSs didn't eat it (I figured they wouldn't) but DH did! He said he didn't love the beans, but the chicken and sausage were very good; I on the other hand liked it all...guess the leftovers are mine! :) Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2012


      A bit of work goes into this meal but it is well worth it. I adjusted the meat amounts for DH and used about 1 1/2 pounds of chicken tenderloins that I cut into smaller pieces and 1 pound of Eckrich smoked sausage, cannellini beans and the dried herbs. The kitchen smelled wonderful and the flavor was wonderful too. The only thing I missed was a tomato flavor and for that I would have used a can of petite diced tomatoes. Great recipe LifeIsGood! Made and reviewed for the game forums Please Review My Recipe tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Cassoulet

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 704.4
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 9.9 g
    Cholesterol 131.4 mg
    Sodium 691.6 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 8.4 g
    Sugars 3.7 g
    Protein 40.9 g

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