Chicken Cassoulet with Acorn Squash

The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 21%
  • Fat: 6.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 25g
  • Carbohydrate: 27.8g
  • Fiber: 4.5g
  • Cholesterol: 50mg
  • Iron: 6mg
  • Sodium: 817mg
  • Calcium: 108mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Preheat oven to 325°.
  4. 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.
  5. Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Cassoulet with Acorn Squash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy