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Recipe: Chicken and Sausage Cassoulet


This recipe for Chicken and Sausage Cassoulet combines some traditional elements of a French Bean Stew with some different ingredients. Traditional cassoulets use a variety of meats… beef, pork, chicken even duck have been used and in various combinations. Some variations even use Italian sausage.. I recently came across a recipe that used Kielbasa which grabbed my attention.. we love Kielbasa. It seems the kinds of beans used can vary also but not seen as often.

I decided to use cut-up boneless skinless chicken breasts with the Kielbasa … I used Northern White Beans which is traditional … and the rest of the ingredients are typically found in Cassoulet recipes. The result was delicious… we had it with a large Cuban bread…. a terrific meal.

TIPS

One recipe added a crumb topping toward the end of the baking… against my better judgment … I tried it… while it added additional seasonings to the Cassoulet…. I wouldn’t do it again… most of it sunk in and we decided we didn’t care for the texture it left. … so I added the seasonings to the recipe and omitted the bread crumbs.

The baking time is 1 hour and 15 minutes… which is pretty accurate… any longer the beans and carrots will get too soft…

I used a Dutch oven… you can use a large casserole dish.

If you decide to use a casserole dish… you will need to use a large skillet first to sauté the sausage, chicken, onions and garlic.

I used Sauvignon Blanc for the white wine.

You can omit the wine and use additional chicken broth in its place… but the wine does give this dish a wonderful flavor.

I hope you like this as much as we did!






Recipe: Chicken and Sausage Cassoulet

All you need:

2 medium onions, sliced
2 large garlic cloves, finely diced
2 boneless skinless chicken breasts, cut into chunks
1 Kielbasa, cut into slices
Olive oil cooking spray
2 cans (15.5 oz.) Great Northern Beans, drained and rinsed
1 can (14.5 oz.) Delmonte Diced Tomatoes with Garlic and Onion
1 Hillshire Farms Kielbasa, cut into ¼ inch slices
2 tablespoons plain tomato paste
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1 cup white wine
2 cups chicken broth
1 cup sliced carrots
¾ teaspoon salt
¼ teaspoon black pepper

All you need to do:

Preheat oven to 375 degrees F.

Spray a large Dutch oven with olive oil cooking spray.

Add the sliced Kielbasa and chicken breast chunks.

Brown lightly over medium high heat for about 5 minutes.

Add the onions and garlic and cook, stirring frequently until onions are soft.

Add the remaining ingredients, stir well.

Cover the Dutch oven and bake at 375 degrees for 60 minutes.

Remove the cover and bake for an additional 15 minutes.

Serve with fresh bread.

2 comments:

Linda July 28, 2010 at 5:06 AM  

Thanks Kathy! Glad you stopped by!

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