Chicken, White Bean & Sausage Cassoulet
Recipe Date:
December 16, 2014
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tbsps olive oil
- 3 tsps Creole seasoning
- 1 1/2 tsps salt
- 1 tsp white pepper
- 1 cup onions
- 1/2 cup each copped bell pepper & celery
- 4 tsps minced garlic
- 1 lb cannelli beans
- 2 quarts chicken stock
- 3 sprigs thyme
- 1 bay leaf
- 2 tbsps chopped fresh parsley to sprinkle on top before serving
- 6 boneless, skinless chicken breasts
- 1 lb smoked turkey sausage or Italian sausage chopped into 1/2" pieces
Directions
1. Boil water. Add chicken breast, return to boil, then cover & turn off heat. Leave covered for 20 minutes, drain & set aside. When cool, shred into bite sized pieces & season with Creole seasoning, salt, and pepper.
2. Cook sausage until carmelized, about 5 minutes. Add onions, peppers, & celery to the pan & cook until soft, about 4-5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the beans, stock, fresh thyme, & bay leaf & bring to a boil, then reduce to simmer. Add the chicken
Photo © yankeemagazine.com
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