12- 16 oz Chicken, boned/skinned. I usually start with chicken breasts, cut to small pieces
8ozSausage (sweet Italian or a kielbasa both work well), sliced into discs
1Medium Onion (Chopped)
⅓cupWhite Wine
⅔cupChicken Stock
2tspFresh Thyme
1- 2 Bay Leaf
30ozCannelini Beans
½cupPanko
1
Rinse and dry the chicken. Cut it into medium chunks, roughly the size of your thumb from the last joint to the tip.
2
Cut the sausage into 1/4" thick slices.
3
Chop the carrots and onions, if you haven't already.
4
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.
5
Remove them to a different work bowl (or plate) as they are finished.
6
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).
7
Reduce heat to low, and simmer for approximately 12 minutes, until the chicken is cooked through.
8
Once the cassoulet has finished cooking, you're ready to serve.
9
Spoon the cassoulet into bowls, and top with the panko, plus salt and pepper to taste, to give crunchy top.
Ingredients
12- 16 oz Chicken, boned/skinned. I usually start with chicken breasts, cut to small pieces
8ozSausage (sweet Italian or a kielbasa both work well), sliced into discs
1Medium Onion (Chopped)
⅓cupWhite Wine
⅔cupChicken Stock
2tspFresh Thyme
1- 2 Bay Leaf
30ozCannelini Beans
½cupPanko
Directions
1
Rinse and dry the chicken. Cut it into medium chunks, roughly the size of your thumb from the last joint to the tip.
2
Cut the sausage into 1/4" thick slices.
3
Chop the carrots and onions, if you haven't already.
4
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.
5
Remove them to a different work bowl (or plate) as they are finished.
6
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).
7
Reduce heat to low, and simmer for approximately 12 minutes, until the chicken is cooked through.
8
Once the cassoulet has finished cooking, you're ready to serve.
9
Spoon the cassoulet into bowls, and top with the panko, plus salt and pepper to taste, to give crunchy top.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
AuthorSamuel Dietzmann
