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Chicken and Sausage Cassoulet

 

I admit, this takes some time to put together, but WOW! Delicious. If you decide to make this in a crock pot, be sure to check the beans at 7 hours. If they get too done, they become mushy! Barb L.

Serves: 8

Ingredients:

1 lb dried Great Northern beans

3 bay leaves

1 ½ Tbsp Flying Olive Herbs de Provence, Tuscan Herb, Thyme, Garlic, a Combination of Choiceor a Single Varietal of Choice

1 lb boneless skinless chicken thighs, cut into bite-size pieces

12 oz Italian chicken sausage, fully cooked, sliced (I like to use Fresh Thyme Basil and pepper chicken sausage)

2 cups white onions, chopped

1 ¼ cup carrots, chopped (about 2 medium)

1 cup celery, chopped (about 2 stalks)

1 Tbsp chopped fresh thyme

2 Tbsp tomato paste

6 cloves garlic, minced

2/3 cup dry white wine or chicken stock

1 (14-14.5 oz) unsalted diced tomatoes

1 cup unsalted chicken stock                   

¾ tsp kosher salt

¾ tsp black pepper

Topping:

2 oz multigrain baguette of choice, torn into small pieces or ¾ cup panko breadcrumbs

2 oz grated Parmesan cheese (about ½ cup) OR 2-3 Tbsp Flying Olive Herbs de Provence, Tuscan Herb, Thyme, Garlic, a Combination of Choiceor a Single Varietal of Choice

2 Tbps Italian Parsley

Directions: (NOTE: there are two sets of directions. The first for using the oven, the second for making the cassoulet in a slow cooker)

Place the beans in a Dutch oven. Add water to cover by 2”; stir in the bay leaves. Bring the pot to a boil and boil for 1 minute. Remove the pot from the heat. Cover and let stand for 1 hour. After 1 hour, return the Dutch oven to high heat, not draining or refreshing the water. Bring the bens to a boil, reduce the heat to medium-low, and simmer until the beans are almost tender, about 30 minutes. Drain the beans and discard the bay leaves. Wipe the pan out.

Preheat the oven to 300 degrees F.

In the Dutch oven, over medium-high, heat 1 ½ Tbsp Flying Olive Extra Virgin Oil(s) of Choice. Carefully add the chicken and cook, stirring occasionally, until it is browned. This will take about 8 minutes. Add the pre-cooked sausage pieces, and brown for about 5 minutes. Remove the meat from the Dutch oven and set aside.

Add the onion, carrots, and celery and sauté the veggies from 5 minutes. Add the thyme, tomato paste and garlic and sauté for about 2 minutes. Add the wine or chicken broth, scraping up any browned bits in the bottom of the pan.

Add the tomatoes, stock, salt, pepper, beans, chicken, and sausage to the pan and stir gently to combine. Cover and bake at 300 degrees F for 1 hour. Remove the pan from the oven. Increase the temperature to 425 degrees F.

Scoop out 1 cup of the bean mixture, avoiding the chicken or sausage. Mash the beans with a fork and stir them back into the chicken mixture to thicken up the sauce.

Place the baguette or roll pieces in a food processor and process until coarse crumbs are formed. (Or use panko bread crumbs if preferred). Add the cheese, parsley, and remaining 2 Tbsp of Flying Olive Extra Virgin of Choice. Sprinkle the breadcrumbs over the cassoulet. Bake, uncovered, at 425 degrees F. The topping will become crusty in about 15-20 minutes. Remove from the oven. Let stand 5 minutes before serving.

Crock Pot Directions:

Place beans in a 6-quart slow cooker. Proceed with step 3, substituting a large skillet for the Dutch oven. Add the chicken mixture and onion mixture to a slow cooker. Omit step 4. Add the tomatoes, stock, salt, pepper, and 1 2/3 cups water. Cover and cook on LOW until beans are tender, 7-8 hours. (Voice of experience: if you overcook the beans, they become mushy!) Omit step 5. Make breadcrumb mixture as directed in step 6; toast in a skillet over medium-high heat, about 5 minutes, stirring to prevent burning. Sprinkle on the cassoulet. Serve.

Adapted from a recipe in Cooking Light Magazine, Oct 2018.

Submitted by Barb L.