Chicken and Sausage Cassoulet Recipe
Chicken and Sausage Cassoulet Recipe

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Chicken and Sausage Cassoulet Recipe cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken and Sausage Cassoulet Recipe dishes that you simply make.

Alright, don’t linger, let’s practice this chicken and sausage cassoulet recipe menu with 15 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 12 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition for Chicken and Sausage Cassoulet Recipe:
  1. Make ready 6 each chicken drumsticks or thighs
  2. Give 2 cans (15 oz) each) cannelli or white beans, drained, rinsed
  3. Need 3 Tbls Olive Oil
  4. Provide 1 tsp - kosher or sea salt
  5. Get 1/2 tsp for freshly ground black pepper
  6. Provide 16 oz of package smoked sausage, cut into 3-inch pieces
  7. You need 1 - large onion, chopped medium-size
  8. You need 3 for garlic cloves, minced
  9. Provide 14 1/2 oz - can diced tomatoes with basil, garlic, and oregano
  10. Take 1/2 cup - low-sodium chicken broth
  11. Need 1 for bay leaf
  12. Take 1/2 tsp dried thyme
  13. Take 1 cup of plain breadcrumbs, divided
  14. Make ready 1 cup plain breadcrumbs, divided
  15. Take 1 - Garnish: fresh thyme sprigs

Wipe the pot clean with a paper towel. Add the sausage and use a wooden spoon to break up the meat into small pieces. Would you like any vegetables in the recipe? I baked the shredded potato "crust" while browning the sausage and stirring together the casserole ingred.

Chicken and Sausage Cassoulet Recipe steps:
  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

I used onion powder, (family preference) added a small can of sliced mushrooms. A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. A hearty meal designed to satisfy hunger with great taste. Try this chicken and sausage casserole recipe today.

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