Two-Bean Cassoulet

"From BHG."
 
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Ready In:
1hr
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
  • Remove chicken from skillet; reserve drippings in skillet.
  • Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
  • Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
  • Transfer to an ungreased 2 quart casserole dish.
  • Place chicken on top.
  • Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.
  • If desired, sprinkle tomatoes and parsley over the top.
  • Bake about 5 more minutes or just until the tomatoes are heated through.

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Reviews

  1. Ginny Sue
    Made this on a cold night, and it was the perfect warming comfort food. All of the different colors and flavors worked well together. The only change I made was to used bone-in chicken thighs, so I just baked it a little longer to compensate.
     
  2. Tash77
    this was a success in our house made a few changes only because I didn't have all the ingredients. Substituted tomato sauce for a tin of chopped tomatoes ,turkey sausage for mild salami and only had a tinned 4bean mix and chickpeas so used them instead.Taste was terriffic and had plenty of sauce to mop up with some yummy crusty bread.
     
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Tweaks

  1. Tash77
    this was a success in our house made a few changes only because I didn't have all the ingredients. Substituted tomato sauce for a tin of chopped tomatoes ,turkey sausage for mild salami and only had a tinned 4bean mix and chickpeas so used them instead.Taste was terriffic and had plenty of sauce to mop up with some yummy crusty bread.
     

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