Chicken Cassoulet

3 Reviews
ADD YOUR REVIEW
Charles E. Walton IV
Prep Time
20 Mins
Cook Time
20 Mins
Other
Bake
Yield
Makes 6 to 8 servings
By Jackie Mills
September 2005
RECIPE BY MyRecipes

Make this chicken cassoulet dish the night before so the flavors have time to mix and develop. Then bake in the oven for a delectable dinnertime dish.

Ingredients

  • 8 bone-in chicken thighs (about 2 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices
  • 1 medium onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 1/2 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 (19-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped Italian or flat-leaf parsley
  • 1/2 cup fine, dry breadcrumbs
  • 1/4 cup grated Parmesan cheese

How to Make It

Step 1

Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.

Step 2

Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.

Step 3

Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.

Step 4

Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned.

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Ratings & Reviews

ksyrup78's Review

jdbeau
August 09, 2011
This was fabulous! Wonderful variety of flavors! I was nervous that my husband would not like it because he is an extremely picky eater but he loved it! I used chicken quarters instead of thighs, and marinated them with olive oil, lemon juice, and rosemary. I then followed the recipe as described except I added fresh sage and thyme, and i let the whole dish slow simmer about an hour before i put it in the oven for about 20 minutes to let the bread crumbs brown. Turned out great! Will definitely make again. I agree with adding less chicken broth if you do not want a soupy result, but it was good either way.

user's Review

ksyrup78
May 12, 2011
Everyone in my family loved this recipe! It came out a little soupy, so next time I won't add as much chicken broth. Also I didn't cook the chicken and kielbasa like it said to in step one, but the chicken was cooked in the 45 minutes in the oven.

jdbeau's Review

Judi55
January 18, 2011
Fantastic recipe! One word to the wise, if you take the advise and make it the night before (which I recommned to let the flavors develop), you will either need to bring it to room temp before baking or bake longer as the chicken won't finish cooking in 45 minutes. Also, I used turkey kielbasa instead of chicken sausage and it added a wonderful smokey flavor. Bon Appetit!
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