AuthorSamuel DietzmannStolen shamelessly from Sunset Magazine
It's really simple, and has lots of room for variations. A nice warm, hearty, simple dinner.
Rinse and dry the chicken. Cut it into medium chunks, roughly the size of your thumb from the last joint to the tip.
Cut the sausage into 1/4" thick slices.
Chop the carrots and onions, if you haven't already.
Pour a thin coat of olive oil into the pan. Over medium-high heat, add the chicken and sausage, turning occasionally to brown on all sides (4-6 minutes total). It’s ok to cook each separately.
Remove them to a different work bowl (or plate) as they are finished.
Add the broth, onion, carrots, herbs, [wine], bean, sausage, and chicken into the pan, and bring to a low boil (you'll hear it rather than see it).
Reduce heat to low, and simmer for approximately 12 minutes, until the chicken is cooked through.
Once the cassoulet has finished cooking, you're ready to serve.
Spoon the cassoulet into bowls, and top with the panko, plus salt and pepper to taste, to give crunchy top.
Ingredients
Directions
Rinse and dry the chicken. Cut it into medium chunks, roughly the size of your thumb from the last joint to the tip.
Cut the sausage into 1/4" thick slices.
Chop the carrots and onions, if you haven't already.
Pour a thin coat of olive oil into the pan. Over medium-high heat, add the chicken and sausage, turning occasionally to brown on all sides (4-6 minutes total). It’s ok to cook each separately.
Remove them to a different work bowl (or plate) as they are finished.
Add the broth, onion, carrots, herbs, [wine], bean, sausage, and chicken into the pan, and bring to a low boil (you'll hear it rather than see it).
Reduce heat to low, and simmer for approximately 12 minutes, until the chicken is cooked through.
Once the cassoulet has finished cooking, you're ready to serve.
Spoon the cassoulet into bowls, and top with the panko, plus salt and pepper to taste, to give crunchy top.
