Shortcut Chicken Cassoulet

This was super easy to make and was very good. I made this the day before we ate it while simultaneously cooking that day's dinner. I used chicken stock instead of wine and had no issues with it being soupy; had to even put in some extra stock. At bedtime, we put it in the refer and then re-heated it the next day. We had it with jasmine rice - I wanted bread but neither of us wanted to go to the store to get it. We also froze the leftovers in single serving containers to pull out for lunches. I think it could have used a bit more spice but overall this was very, very good and I will make it again.

Simple and easy to make. Missing a texture though. Will make again and experiment

This seemed almost a synergistic dish: i.e., it came out better than the sum of its parts. Everyone in the family loved it, including a famously picky teenager who generally doesn't like anything that comes under the heading of "food," and our 4-year old, who kept asking for more. We generally follow the recipe the first time before making any changes, but a slip of the container led to ours being too soupy, but it was still excellent. I can see this becoming a family staple.

So delicious! If I were to make again, I'd add 1 cup of broth instead of 2/3 of a cup as the beans soak it all up and it was a little too dry. I used lean turkey kielbasa to cut down on fat. I cooked my chicken on the bone; it took about 15 minutes to cook through. Then I cut the meat off the bone before serving.