Prep 20 mins
Cook 2 hrs
I love white beans. I love sausage. And chicken. Why not throw them all together in a pot and eat it all up! Rice makes a nice accompaniment.
- 2 tablespoons olive oil
- 6 boneless skinless chicken breasts
- 3 teaspoons creole seasoning (optional)
- 1 1⁄2 teaspoons salt
- 1 teaspoon white pepper
- 1 lb smoked turkey sausage, chopped into 1/2-inch pieces
- 1 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped celery
- 4 teaspoons minced garlic
- 1 lb white beans, soaked overnight
- 2 quarts chicken stock
- 3 sprigs thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
- Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
- Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
- Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
- Turn over and sear on the second side for an additional 4 to 5 minutes.
- Remove the chicken pieces from the pan and set aside.
- Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
- Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
- Add the garlic and saute until fragrant, about 30 seconds.
- Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
- Cook the beans for 1 hour.
- Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
- Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
- Stir in the chopped parsley.
We loved this! I halved the recipe and used 2 cans of beans and Tony Chachere's for the creole seasoning (is there any other kind?) and I also reduced the white pepper by half and didn't add the salt (used chicken bullion to make the broth and it has plenty of salt). Anyway, we had it over rice and it was so flavorful -absolutely delicious! I kept eating it right out of the pot after dinner was over! Thanks for a great recipe!
This was excellent. I used can beans. boneless, skinless chicken thighs. Because I used canned beans. I cut down on the liquid and added 2 T of flour, after the celery. onions and g. peppers. Thank You for the recipe.
What a delicious stoup (as Rachel Ray would say, thinner than stew, thicker than soup)! This was so flavorful and comforting! And much healthier than most comfort foods as well! I did use canned beans, so I omitted step #10. The seasoning was perfect, I didn't have to adjust a thing! My 2 sons don't like chili, and have never met a bean that they would eat. They liked this though! I can't wait to make this in the fall, in our first cold snap of weather. Thanks so much for a spectacular Cassoulet! Made for ZWT#3.