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Sausage-and-Chicken Cassoulet

A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. Check your cookware information to make sure your skillet's handle is ovenproof up to 400° or higher. If not--just prep in a traditional skillet and then bake in a casserole dish that holds 2 1/4 to 3 quarts. (You can measure your dish capacity using water if the dish is not labeled.)

Southern Living OCTOBER 2005

  • Yield: Makes 6 servings
  • Cook time:55 Minutes
  • Prep time:25 Minutes
  • Stand:10 Minutes

Ingredients

  • 1 (16-ounce) package smoked sausage, sliced
  • 1 pound uncooked chicken breast strips, chopped
  • 1 (15.8-ounce) can great Northern beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with onion and garlic, drained
  • 1 (14-ounce) can chicken broth
  • 1 1/2 teaspoons dried thyme
  • 1 (6-ounce) package buttermilk cornbread mix
  • 2/3 cup water or milk

Preparation

Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.

Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.

Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.

Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.

Bake at 400° for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.

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Sausage-and-Chicken Cassoulet recipe

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