Quick Chicken Cassoulet

James Carrier
Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calories 294
Caloriesfromfat 37 %
Protein 24 g
Fat 12 g
Satfat 2.1 g
Carbohydrate 24 g
Fiber 5.2 g
Sodium 866 mg
Cholesterol 51 mg

Ingredients

1 cup fresh or dried bread crumbs
2 1/2 tablespoons olive oil
1/3 cup minced shallots
4 cloves garlic, peeled and minced
1 carrot (about 4 oz.), peeled and diced (1/4 in.)
2 cans (15 oz. each) small white beans, drained and rinsed
1 cup 1-inch chunks cooked chicken (see note above)
8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
1 can (14 oz.) diced tomatoes
1 teaspoon herbes de Provence
1 dried whole bay leaf
1/2 cup fat-skimmed chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.

2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.

3. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Note:

Russell Ito, San Mateo, California,

December 2003