Chicken Cassoulet
Charles E. Walton IV
Make this chicken cassoulet dish the night before so the flavors have time to mix and develop. Then bake in the oven for a delectable dinnertime dish.
How to Make It
Step 1
Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.
Step 2
Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
Step 3
Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
Step 4
Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned.
user's Review
Everyone in my family loved this recipe! It came out a little soupy, so next time I won't add as much chicken broth. Also I didn't cook the chicken and kielbasa like it said to in step one, but the chicken was cooked in the 45 minutes in the oven.
jdbeau's Review
Fantastic recipe! One word to the wise, if you take the advise and make it the night before (which I recommned to let the flavors develop), you will either need to bring it to room temp before baking or bake longer as the chicken won't finish cooking in 45 minutes. Also, I used turkey kielbasa instead of chicken sausage and it added a wonderful smokey flavor. Bon Appetit!
ksyrup78's Review