Quick Chicken Cassoulet

Recipe by wicked cook 46
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup fresh breadcrumb
  • 2 12
    tablespoons olive oil
  • 13
    cup minced shallot
  • 4
    garlic cloves, peeled and minced
  • 1
    carrot, peeled and diced
  • 2
    (15 ounce) cans small white beans, drained and rinsed
  • 1
    cup cooked chicken (1-inch chunks )
  • 8
    ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
  • 1
    (14 ounce) can diced tomatoes
  • 1
    teaspoon herbes de provence
  • 1
    whole dried bay leaf
  • 12
    cup de-fatted chicken broth
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
  • Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
  • Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.
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