This is an easy to assemble recipe that makes enough hearty cassoulet to feed a crowd -- or to freeze half. It came from a grocery store website that credits "Christmas 101" by Rick Rodgers. Use turkey italian sausage to keep it lean. I save a step by using seasoned breadcrumbs and eliminating the parsley.
- 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
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup white wine
- 1 (28 ounce) can diced tomatoes, with juices
- 1 1⁄2 cups reduced-sodium chicken broth
- 1 bay leaf
- 1 1⁄2 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
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup chopped parsley
- Preheat oven to 350°F
- In very large skillet or Dutch oven, warm 1 tablespoon oil over medium-high heat. In batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total.
- Sprinkle chicken with Italian herbs, salt and pepper.
- Add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon.
- Add tomatoes with their juices, broth and bay leaf. Bring to a simmer.
- In another large skillet, heat remaining tablespoon oil over medium heat. Add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes. Add onions, pepper and garlic. Cook, stirring occasionally, until onions are softened, about 6 minutes.
- Stir into chicken mixture, along with beans.
- In small bowl, combine bread crumbs and parsley. Sprinkle over top of cassoulet.
- Bake in preheated oven 30 minutes. Using large spoon, gently press the thin crust that has formed on the cassoulet just under the surface.
- Return to oven and continue baking until cassoulet is simmering and another crust has formed, about 30 minutes.
- Let stand 15 minutes before serving hot.