The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.
1 tablespoon stick margarine or butter
2 cups chopped onion, divided
2 garlic cloves, minced
1/2 cup dry Marsala or apple cider
2 tablespoons chopped fresh parsley
3/4 teaspoon dried thyme, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon salt, divided
1/2 teaspoon dried basil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 cups water
2 cups diced peeled acorn squash
1 cup diced carrot
2 (15-ounce) cans Great Northern beans, drained
1 pound skinned, boned chicken breast
2 bacon slices
1/2 pound smoked turkey sausage, cut into 1/4-inch slices
How to Make It
Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and sauté for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.
Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.
Preheat oven to 325°.
Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; sauté 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.
Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.
Made this for the second time last night, and remembered why I loved it so much the first time.It's soooo good! But I guess I also remembered why I haven't made it since then... since it is to labor-intensive. That said, I love to chop and stir and so enjoyed the process overall. I used acorn squash and didn't have a big problem with peeling it--just chopped off the outer part with a sharp knife. Yummmm!
This is tasty, but it is ludicrous to suggest that people peel an acorn squash. Would Cooking Light please explain exactly how you do that? I used butternut, which is the only way to go with this recipe. I also felt that it would have been overcooked if I followed the directions. I also used chicken broth, my own canned tomatoes (added some herbs de Provence to compensate), and cooked my beans from dry ones.
This outstanding version of a traditional cassoulet is perfect for both family and dinner with friends. I used butternut squash already cubed, but kept everything else the same. I love the sweet nutty flavor from the squash. The second time I made it, I made a few alterations to cooking. The first time following the recipe exactly, I felt everything was greatly overcooked (the squash and carrots were mushy and shapeless and the chicken tasted overdone); this time I skipped par-cooking the squash and carrots, and added them with chicken broth in place of the water (and reduced the amount to 1 3/4 c) before the oven cooking. I cooked the pot in the oven till the chicken was done and the veggies were still firm, removed the cover and cooked for about 20 minutes more until the liquid was reduced and the veggies were tender. It made for a much prettier presentation and none of the flavor was lost. Totally delicious, healthy and more than worth the work. Highly recommended!
The was delicious comfort food at is best, but takes a long time to yield just 4 main dish servings. Double or triple the recipe if you are going to make this, see my whole review at http://www.dishoverdinner.com/2012/11/chicken-cassoulet-with-acorn-squash.html
This recipe was so delicious it surprised me. I ran out of time to do all of the simmering (the recipe calls for 3 hours of cooking time, not counting prep), so I just threw everything in the oven for an hour and a half and it came out AMAZING. My husband even loved it, and he's not a squash/bean person. I would highly recommend this recipe as a cozy fall meal or even as an impressive dinner to serve to friends.
I made this last night for family that was staying over on their way back home from Thanksgiving. It is truly a labor of love but it went off really well. I served it with warm whole grain rolls, real butter and a salad with a red wine french vinaigrette. Everyone LOVED LOVED LOVED it. This is a keeper. Next time I think I will cook the squash and carrots in chicken stock instead of water. Unfortunately, there were no leftovers :(
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