Chicken and Sausage Cassoulet, Friday Night Snacks and More...

Chicken and Sausage Cassoulet

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Chicken and Sausage Cassoulet, Friday Night Snacks and More...

Chicken and Sausage Cassoulet

Nothing says comfort food better than a casserole dish that’s slowly cooked and this Easy French Cassoulet Recipe is a perfect example. Juicy chicken, sausages, bacon and white beans simmer away in a broth spiked with vegetables, garlic and herbs. Originating in the south of France this casserole is a slowly simmered, all-in-one meal consisting of pan fried chicken pieces (although typically duck), sausages, thick pieces of pan fried pork belly (basically thick cut bacon pieces) and white beans.
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Total Time 1 hr 30 mins
Course Main Course
Cuisine Chicken, French, Sausage
Servings 4 People

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 lb pork belly cut into half inch pieces
  • 2 lbs chicken thighs bone-in skin on
  • salt
  • black pepper
  • 1 lb turkey sausage See Note 1
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tsp ground clove
  • 2 stalks of celery chopped into 1 inch pieces
  • 3 carrots peeled and chopped into 1 inch pieces
  • 4-15 oz cans white cannellini beans drained
  • 32 oz chicken stock
  • 1 bunch thyme 12 pieces tied
  • 2 bay leaves
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Preheat oven to 300°F.
  • Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.
  • In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
  • Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.
  • Brown the sausages on both sides in same skillet. Remove and set aide.
  • Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.
  • Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.
  • Cook, uncovered for 1 hour and 15 minutes.
  • Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.

Video

Notes

I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides.
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