Chicken Cassoulet

  • jdbeau Posted: 01/18/11
    Worthy of a Special Occasion

    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!

  • No Longer Registered Posted: 05/12/11
    Worthy of a Special Occasion

    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.

  • ksyrup78 Posted: 08/09/11
    Worthy of a Special Occasion

    This was fabulous! Wonderful variety of flavors! I was nervous that my husband would not like it because he is an extremely picky eater but he loved it! I used chicken quarters instead of thighs, and marinated them with olive oil, lemon juice, and rosemary. I then followed the recipe as described except I added fresh sage and thyme, and i let the whole dish slow simmer about an hour before i put it in the oven for about 20 minutes to let the bread crumbs brown. Turned out great! Will definitely make again. I agree with adding less chicken broth if you do not want a soupy result, but it was good either way.

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