Chicken Sort of Cassoulet

This recipe is a result of a fridge full of left over herbs and wine – which is rare in our house.  It can be cooked on the stove top for an hour or it really is best made the day before.  It’s sort of cassoulet because the herbs and wine give it a French feel.  Anyway, it’s one of my favorites and I hope it becomes one of yours!  All you need is a heavy bottom Dutch oven.

Ingredients

¼ lb. hot Italian sausage – preferably without fennel seed – about 3 – 4 links, with the casings removed
6-8 skinless, bone in, chicken thighs
1 large onion diced
2 stalks of celery washed and diced
½ lemon deseeded
2 packages (8-10 oz each) mushrooms of your choice – mix them up but they should be meaty
1 package of little red potatoes, halved (8-10)
1 can white, cannellini or navy, rinsed
¼ cup white wine
1 – 2 cups good quality chicken stock (I use Swanson’s low sodium)
½ teaspoon red pepper flakes – if you want more heat…
2-3 whole sprigs rosemary
2-3 whole sprigs thyme
1 bay leaf

Sauté and break up sausage with a little olive oil in a Dutch oven until it’s cooked through and browned – about 5 minutes

Using a slotted spoon, remove the sausage from the pot to a paper towel lined bowl to drain some of the fat off the cooked sausage

Sprinkle salt and pepper on the chicken and brown in the same pan the sausage was
Once browned (not cooked through) remove from pot and put aside on a plate.

Add celery and onion and a pinch of salt and pepper and sauté in the same pot. After about 5 minutes of sautéing, add wine and deglaze the pan. Now add the rosemary, thyme and bay leaf. Sauté for a another few minutes and now if you want the heat, add the red pepper flakes.

Now add the chicken and sausage and add them back to the pot along with the stock, potatoes, beans, and the lemon – squeeze and then drop it in to the pot. Add the herbs and salt and pepper – taste and adjust the seasoning. Cover and cook for up to an hour. Remove the lemon before serving.

Add the chicken and sausage and add them back to the pan and then along with the stock, potatoes, beans, red pepper flakes and the lemon – squeeze and then drop it into the pot. Add the herbs and salt and pepper – taste and adjust the seasoning. Cover and cook for up to an hour. twenty minutes before turning off the heat, add in the mushrooms. Remove the lemon before serving.

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Chicken Sort of Cassoulet

(1 votes, average: 5.00 out of 5)

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This recipe is a result of a fridge full of left over herbs and wine (the latter is very rare).  Its easy, it can be fast or hours of cooking. You can make this as hot (spicy) or not as you want. Here you go!

Ingredients

• ¼ lb. hot Italian sausage – preferably without fennel seed – about 3 – 4 links, with the casing remove
• 6-8 skinless, bone in, chicken thighs
• 1 large onion
• 2 stalks washed and cleaned celery
• ½ lemon deseeded
• 1 package (8-10 oz) mushrooms of your choice
• little red potatoes, halved (8-10)
• 1 can white, cannellini or navy, rinsed
• ¼ cup white wine
• 1 ½ cup good quality chicken stock
• ½ teaspoon red pepper flakes
• 2-3 whole sprigs rosemary
• 2-3 whole sprigs thyme
• 1 bay leaf

Instructions

1

Sauté and break up sausage with a little olive oil in a Dutch oven

2

Sauté until cooked through and browned

3

Remove from the pot

4

Sprinkle salt and pepper on the chicken and brown in the same pan with sausage

5

Once browned (not cooked through) remove from pan

6

Add celery and onion and a pinch of salt and pepper

7

After 5 minutes sautéing, add the wine and deglaze the pan

8

Add the chicken and sausage and add them back to the pan and then along with the stock, potatoes, beans, red pepper flakes and the lemon - squeeze and then drop it into the pot. Add the herbs and salt and pepper – taste and adjust the seasoning. Cover and cook for up to an hour. twenty minutes before turning off the heat, add in the mushrooms. Remove the lemon before serving.