Chicken Cassoulet

Hello! This recipe is a quick, easy, light version of the French classic. It is perfect for a fall dinner.

Chicken Cassoulet

1# boneless, skinless chicken thighs
8 oz turkey kielbasa sausages, cut into 1/2" pieces
1 oz french bread
olive oil
1 large onion, peeled and medium diced
2 large carrots, peeled and medium diced
2/3 cup chicken broth
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1 bay leaf
2 cans (15 oz each) white cannellini beans or small white beans, rinsed and drained
1 tablespoon chopped fresh parsley
salt and pepper

Directions:

1. In a food processor or blender make bread crumbs with the bread. Toss with 1 teaspoon olive oil and toast in the oven or in a pan on the stove til light brown and crispy.

2. Lightly salt and pepper the chicken. In a pan on the stove, brown chicken and sausages over med heat in a little olive oil. Remove them from the pan.

3.Saute the onions and carrots in a little olive oil until the onions become translucent, stirring frequently.

4. For stove top: Add everything to the pan except the bread crumbs and parsley. Reduce heat to low and let simmer until chicken is cooked through, stirring occasionally. Top with bread crumbs and parsley before serving.

For oven: Put everything into a pan (9"X11" works fine), top with bread crumbs and cook 30-45 minutes at 375 or until cassoulet is hot and bubbly and the chicken is cooked through. Top with parsley and serve.

This should serve 4 generously. It doubles, triples or does by x100 just fine. When I do it x100 I cook the chicken off in the oven first and saute the sausages with the vegetables.

A nice green salad and some good french bread turn this into a complete meal.

Bon Appetit!