Chicken and Sausage Cassoulet Recipe

Name: Chicken and Sausage Cassoulet Recipe
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 each chicken drumsticks or thighs; 2 cans (15 oz) each) cannelli or white beans, drained, rinsed; 3 Tbls Olive Oil; 1 tsp kosher or sea salt; 1/2 tsp freshly ground black pepper; 16 oz package smoked sausage, cut into 3-inch pieces; 1 large onion, chopped medium-size; 3 garlic cloves, minced; 14 1/2 oz can diced tomatoes with basil, garlic, and oregano; 1/2 cup low-sodium chicken broth; 1 bay leaf; 1/2 tsp dried thyme; 1 cup plain breadcrumbs, divided; 1 cup plain breadcrumbs, divided; 1 Garnish: fresh thyme sprigs

Matthew @cook_2979567

Chicken and Sausage Cassoulet Recipe

Matthew @cook_2979567

Saved

Ingredients

45 mins

6 servings

6each chicken drumsticks or thighs
2 cans (15 oz)each) cannelli or white beans, drained, rinsed
3 TblsOlive Oil
1 tspkosher or sea salt
1/2 tspfreshly ground black pepper
16 ozpackage smoked sausage, cut into 3-inch pieces
1large onion, chopped medium-size
3garlic cloves, minced
14 1/2 ozcan diced tomatoes with basil, garlic, and oregano
1/2 cuplow-sodium chicken broth
1bay leaf
1/2 tspdried thyme
1 cupplain breadcrumbs, divided
1 cupplain breadcrumbs, divided
1Garnish: fresh thyme sprigs

Saved

Steps

45 mins

1

Preheat oven to 300°F.
2

Sprinkle chicken all over with salt and pepper.
3

In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes.
4

Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside.
5

Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside.
6

Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.
7

Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme.
8

Bring to a boil and sprinkle with 1/2 cup breadcrumbs.
9

Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs.
10

Bake 20 minutes longer, or until cassoulet is golden.
11

Remove bay leaf before serving.
12

Garnish with thyme sprigs