This is very easy to throw together on a weeknight and tastes great. I used a homemade cajun spice and 6 bnls/sknls thighs. I will use 8 next time. After cooking in the oven, I cooked down on the stove for a few minutes to get a thicker consistency. Might use less broth next time. Finally, I shredded the chicken, added it back to the pot and served over rice.
Fantastic flavor! I used chicken based sausage because it was on sale and I put a touch of olive oil in the dutch oven to make up for the fat that that wouldn't be in the chicken. I cut the proportions down because I didn't want to be eating this for two weeks, but I must say, it was delicious. I made it the day before (because everything like this is better the next day).
I will definitely be making this again!
From the reviews, I thought this would be something awesome to make for a friend who had surgery and didn't do dairy. I'm so glad I tested it for my family first. It was okay, not fabulous. It was more like a gumbo. It did accidentally stay in the oven about an hour longer than required. The good news was that it didn't burn up and ruin! I think it should freeze well.
I've prepared this cassoulet several times. It's delicious!! I really enjoy this Southern Living recipe. Comments: I'm sure that you meant 6 - skinless/skinned, bone-in chicken thighs (about 2 1/4 pounds), because 6 - skinless/skinned, boneless/boned chicken thighs weigh only about 1.5 pounds. After the initial saute, 2-3 minutes per side to brown, baking covered for 40 minutes in a 400 degree oven has worked fine, even with the bone-in. Also, the first time that I prepared this recipe I didn't get a lot of pan drippings from the Johnsonville Smoked Andouille sausage, so this time I added 1 Tablespoon of olive oil to the Dutch oven before browning the chicken. I find the words: "skinned" and "boned" to be confusing. I'm sure that some readers interpret them to mean: has skin, has bone. The following terms seem easier to understand: skinless or with skin, and boneless or bone-in
This was very good. Made as written, but left out the okra because I didn't hve any. Will definitely add it next time. This is a warm, filling winter dish; husband really liked it too. Served with roasted brussels sprouts. Good enough to make again this winter.
This was a five star for my husband. I cheated the calories/fat and used smoked chicken sausage. I skipped the breadcrumb topping and spooned the cassoulet over Texas toast.
Love this recipe. It is lighter version of gumbo. I added extra chicken stock for a soup consistency and served over rice. The amazing thing is that my veggie-phobe ate everything, including the okra and beans!
This was amazing and I will definitely be making it again!! I used a red pepper instead of a green pepper, but that was the only change I made. Delicious!!!
Made this last night and it was a hit. Added more chicken and tomato, turned out a little soupy but probably my fault. Was in a time crunch so I sautéed the chicken in a separate pan then added to the pot. I also finished this on the stove instead of the oven to save time. Didn't add the crumb topping.