Sausage Chicken Cassoulet
Sausage Chicken Cassoulet is a delicious take on a traditional cassoulet. Slow cooking and a combination of rich spices, aromatic herbs and hearty ingredients, makes this incredible.*Note that you should roast the garlic and cook the beans (if you're not using canned) before you begin -- both made up to a few days ahead.
Servings: 10
Calories: 342kcal
Ingredients
- ½ pound diced pancetta (about 2 cups), approximately ¼ inch dice
- 1 pound sweet Italian sausages (about 5 links), cut into about ½ inch slices
- 1¼ pound chicken legs (about 5), skin removed
- 2½ cups yellow onion, thinly sliced
- ¼ cup roasted garlic (click here for How to Roast Garlic)
- 2½ teaspoons dried thyme
- 1¼ teaspoons smoked paprika
- 1¼ cups green olives, roughly chopped (I like Castelvetrano)
- 1¼ cup canned diced tomatoes with about 3 tablespoons of the juice
- 1¼ cup dry white wine (Sauvignon Blanc, Chardonnay, Pinot Blanc, Pinot Grigio)
- 2½ cups chicken stock
- 4¼ cups cooked cannellini beans
- 2 tablespoons finely chopped fresh rosemary, washed and dried
- 2 cups breadcrumbs
- salt and freshly ground black pepper
- olive oil
Instructions
- Roast garlic. If your garlic is not already roasted, do it first. Here's how.
- Cook pancetta, sausage and chicken. Add the pancetta to a large pot or Dutch oven over low heat. Render the pancetta for about 10 minutes. (Rendering the pancetta slowly melts it, releasing all the fat and making the meat crisp.) Turn the heat up to medium and add the sausage to the pot. Cook until it begins to brown, about 10 minutes. Then, moving the pancetta and sausage around the pot to make a bit of space, add the chicken and sear them. Once they're slightly browned on all sides, reduce the heat to low, cover the pot and cook until the meat is cooked through, about 15 minutes.Use a slotted spoon to remove all of the meat from the pot and add it to a large bowl, leaving behind the fat.
- Cook onions, add garlic. Over medium-high heat, add the onions. Stirring every few minutes or so, cook the onions until they are very tender and are beginning to brown, about 15 minutes. Add the roasted garlic and stir to blend.
- Prep chicken to return to pot. While the onions are cooking, remove the chicken meat from the bones and break it into bite-sized pieces.
- Add spices. Add the thyme and paprika to the pot and cook for a couple minutes, until it’s very aromatic.
- Add olives and meat, deglaze and reduce. Add the olives, return all of the meat to the pot, and stir to combine. Then turn the heat to low and deglaze the pot with the tomatoes, wine and stock. Turn the heat to medium-high and use a flat-bottomed spatula to scrape any stuck bits of food from the bottom of the pot, back into the mixture.Bring to a boil, then reduce the heat to medium-low and simmer to reduce the liquid by one third. This should take about 30 minutes.
- Set oven. Preheat the oven to 275°F and adjust a rack to the center.
- Add beans and season. Fold in the cooked cannellini beans and season generously with salt and pepper.
- Assemble and bake. Pour the mixture into one (9 x 13 x 3½ inch) casserole with 6 to 8 very generous servings OR, two (9 x 13 x 2 inch) casseroles with about 10 slightly smaller servings OR, 10 individual servings in (approximately) 5 x 1¾ inch ramekins.Add the rosemary to the breadcrumbs and sprinkle the mixture evenly over the top. (If you're using only one baking dish you will only need ½ the amount, and about ⅓ less if you're using the ramekins.)Drizzle them with olive oil and then bake, covered (with foil or lid), in the preheated 275°F oven for 2 hours. Uncover and place them under the broiler to brown the tops, about 1 minute.
- Serve. Let the cassoulet rest for at least 15 minutes before serving.
Notes
Time Saving Tips
- Use canned, drained beans.
- You can often buy pancetta pre-diced.
- Instead of the chicken legs, use meat from a rotisserie chicken.
- Use raw garlic — about ½ the amount.
Nutrition
Calories: 342kcal