Recipe: Delicious Chicken and Sausage Cassoulet Recipe

Chicken and Sausage Cassoulet Recipe. In a traditional cassoulet, there are several types of meat used-usually duck, pork, and spicy sausage. This chicken and sausage cassoulet recipe is a modern update on the classic and evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.

Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with ½ cup breadcrumbs. You can cook Chicken and Sausage Cassoulet Recipe using 15 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chicken and Sausage Cassoulet Recipe

1. It's of each chicken drumsticks or thighs.
2. You need of each) cannelli or white beans, drained, rinsed.
3. You need of Olive Oil.
4. Prepare of kosher or sea salt.
5. You need of freshly ground black pepper.
6. Prepare of package smoked sausage, cut into 3-inch pieces.
7. Prepare of large onion, chopped medium-size.
8. You need of garlic cloves, minced.
9. It's of can diced tomatoes with basil, garlic, and oregano.
10. Prepare of low-sodium chicken broth.
11. It's of bay leaf.
12. You need of dried thyme.
13. Prepare of plain breadcrumbs, divided.
14. You need of plain breadcrumbs, divided.
15. You need of Garnish: fresh thyme sprigs.

Then uncover and sprinkle with remaining breadcrumbs. Cassoulet is French for the actual pot this classic dish was cooked in however, it does roll off the tongue a bit more smoothly than casserole doesn't it? A classic French cassoulet typically uses cuts of meat such as pork and duck with sausages and beans however, there are many variations depending on the region and local tradition. Heat ⅓ cup oil from chicken confit in a large skillet over medium.

Chicken and Sausage Cassoulet Recipe instructions

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.

Reduce heat to medium, and add onion, celery, and carrot to skillet. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.