Try this simple cassoulet recipe for a winter comfort meal. Your taste buds will be satisfied with all the flavor and textures!
| Prep Time: 25 minutes | Bake Time: 25 minutes |
| Total Time: 50 minutes | Serves 6 |
Ingredients
- 6 boneless, skinless chicken thighs (these can be left whole, or cut into bite-sized pieces)
- 1 tablespoon of olive oil
- 3 medium carrots, thinly sliced
- 1/2 cup chopped onion
- 2 cloves of minced garlic
- 1 15-ounce can of butter beans, rinsed and drained
- 1 15-ounce can of black beans, rinsed and drained
- 18-ounce can of tomato sauce
- 1/4 cup of dry red wine
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon of ground allspice
- 8 ounces of pork sausage (Toulouse sausage is traditional if you can find it, otherwise either Italian or kielbasa will do).
Directions
- In a large skillet (preferably cast-iron skillet or dutch oven), brown chicken slowly in oil over medium-low heat, about ten minutes, turning occasionally. Remove chicken from skillet, reserve drippings. Add carrots, onion, and garlic to skillet. Cover and cook about 10 minutes or until carrots are just tender, stirring occasionally.
- Stir in the drained beans, tomato sauce, wine, thyme, and allspice. Sir in sausage. Transfer the mixture to a 2-quart casserole. Arrange chicken thighs on top. (or cut into pieces, stir into the mixture)
- Bake covered, in 350F degree oven for 25-30 minutes or until chicken is no longer pink.
- Let it cool down a bit before eating so as not to burn the tongue. Often best enjoyed luke-warm.
- Serve with a baguette and/or a simple salad to enhance the meal.
Special Ingredients: Learn how you can change this up by adding even more flavor by including a couple of secret ingredients. Fill out this form for access to the secret ingredients.
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