Recipe by DinnerBelle
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.
Top Review by ElizabethKnicely
This was excellent! Great food for a dreary, rainy day. The whole family loved this and my husband said it was 4 1/2 to 5 star recipe which really says something. This will be going in my keeper file. Thanks for another great recipe DinnerBelle! Made for PAC Spring 2013! Oh, I must add that I made the full recipe and we loved it so much that 5 of us ate it all! Hmmm...maybe it was TO GOOD, I planned to use this for lunch for the kids and myself tomorrow. :)
- 1360.77 g chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces
- 29.58 ml canola oil, divided
- 14.79 ml Italian herb seasoning
- 3.69 ml salt
- 2.46 ml black pepper
- 236.59 ml white wine
- 793.78 g can diced tomatoes, with juices
- 354.88 ml reduced-sodium chicken broth
- 1 bay leaf
- 680.38 g italian sweet sausage, casings removed
- 2 onions, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 4 (1700.97 g) can white kidney beans, rinsed and drained
- 118.29 ml dried breadcrumbs
- 59.14 ml chopped parsley
Directions See How It's Made
- 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.