How to Make Chicken and Sausage Cassoulet
My husband and I have been doing quite a bit of fall cleaning recently in an attempt to de-clutter our tiny Boston condo. After spending an afternoon moving furniture around, the last thing either of us wants to do is slave away in the kitchen to make dinner. Enter this Easy Chicken and Sausage Cassoulet […]
By Jen Perez|Oct 23 2012|
Chicken and Sausage Cassoulet
Credit: Jen Perez
Easy Chicken and Sausage Cassoulet in the pan.
Credit: Jen PerezCredit: Jen Perez I have to admit I had doubts about an “easy” cassoulet recipe. Believe me, this cassoulet tastes like it was cooking all day with layers upon layers of flavor. After making this recipe one productive Saturday, my husband requested it again the next Saturday. We were having friends over for dinner that night and all of them asked for the recipe.
Chicken and Sausage
Credit: Jen PerezCredit: Jen Perez I did have to adapt a few things when making this recipe. here’s what I did differently: First, my store didn’t have 19.5 oz cans of beans. So I used one 15.5 oz can of cannellini beans, and a 15.5 oz can of Northern white beans.
Chicken and Sausage Cassoulet
Credit: Jen PerezCredit: Jen Perez I cut the sausage into 3″ slices, then thought they looked too big, so I cut them all in half. My chicken thighs were skin on. When I went to add the second half of the bread crumbs, I pulled the skin off the chicken and threw it out. I doubled the garlic. Mostly because Hubby and I love garlic and we always double the amount of garlic in recipes. I highly recommend it. I didn’t have any dry thyme on hand, so I used fresh. I threw in about 5-6 sprigs of thyme and pulled the stems out when I removed the chicken skin. And lastly, I used a dutch oven instead of a skillet. I didn’t think my largest skillet would have been big enough for this recipe. The dutch oven worked like a charm.
Prepping Chicken and Sausage Cassoulet.
Credit: Jen Perez
Cassoulet is not that complicated to make. The recipe omitted a lot of items that can build flavor. My Cassoulet starts with sautéing boneless chicken thighs seasoned well in Olive Oil, once seared, I brown my Garlic Sausage for about 5 minutes. I remove the Sausage. I add diced onions, carrots and celery. Sauté that for 10 minutes, add 4 minced gloves of garlic, let sweat for 30seconds. I then add tomato paste, coating the vegetables. I deglaze with white wine and reduce. I add my Beans of Northern White usually three cans drained, I mix well and add two cans of diced tomatoes and bundle of fresh herbs, rosemary, thyme and parsley. I add a cup of chicken stock and simmer. I then place my chicken and simmer for 10 to 15 minutes and return the Garlic Sausage. I simmer it on low until thickened. I adjust for seasoning, remove the herb bundle. I make toasted bread crumbs with fresh herbs, butter and garlic on the side. For guest to sprinkle on top.
I usually serve it with Olive Oil Grilled Bread.
Now Greg that’s the way to make a Cassoulet.
It’s a farmers meal, with using what you got
It sounds delishous!