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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