Chicken Cassoulet Recipe
User Reviews
4.9
Chicken Cassoulet Recipe
Description
The Chicken Cassoulet Recipe brings together pieces of boneless, skinless chicken thighs cooked with browned Italian sausage rounds, Swiss chard (both leaves and sliced stems), carrots, celery, and onion. Garlic and parsley add aroma, while white wine and chicken broth create a flavorful braising liquid enhanced with bay leaves and herbes de Provence.
To add texture and body, toasted panko breadcrumbs mixed with some garlic and parsley are incorporated, providing a slight crust and thickening the dish. The vegetables are sautéed before the chicken and liquids are added, then the cassoulet is baked in the oven, allowing flavors to meld and the chicken to become tender. Cannellini beans are stirred in toward the end, adding heartiness and creaminess.
This dish can be served as a main course with rustic bread or a simple green salad. The blend of tender chicken, flavorful sausage, and greens creates a balanced meal featuring both savory and earthy notes. Variations in greens and sausage types allow customization of flavors according to preference.
Notes suggest that Swiss chard can be replaced with other greens like kale or mustard greens, and different sausage types give subtle flavor shifts. Using low-sodium chicken broth and rinsing beans reduces saltiness. The recipe is flexible for accommodating preferred ingredients.
Ingredients
- 2 bunches swiss chard about 10 oz each
- 2 tbsp olive oil (divided)
- 12 oz Italian chicken sausage
- 1/2 cup panko breadcrumbs or gluten-free breadcrumbs
- 2 cloves garlic (minced, divided)
- 2 tbsp parsley finely chopped, fresh, lightly packed leaves
- 1 yellow onion (chopped)
- 2 to 3 carrot sliced into rounds or half-moons
- 2 celery sliced, stalks
- ½ cup white wine
- 8 chicken thigh about 2 1/2 lbs), cut into 2” chunks, boneless, skinless
- 1 cup chicken broth reduced sodium
- 2 bay leaf
- 1 Tbsp herbes de provence or dried rosemary
- 1 tsp kosher salt
- black pepper to taste, freshly ground
- 3 oz cans cannellini beans drained and rinsed
Instructions
- Heat the oven to 375F.
- Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
- In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
- Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
- Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
- Add the remaining 1 Tbsp olive oil to the pan.
- Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
- Add the remaining garlic and cook about a minute more.
- Pour in the wine and scrape any browned bits from the bottom of the pan.
- Increase the heat slightly and allow most of the liquid to cook off.
- Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
- Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly. Fold in the beans and sausage and stir.
- Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
Notes
- Swiss chard stems are included for texture and flavor; they can be swapped for stems of other greens if desired.
- Any type of sausage may be used; apple and sage sausage gives mild flavors, spicy Italian or andouille adds heat.
- Cannellini beans can be substituted with great northern beans; use low-sodium beans and reduce added salt for a milder dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 417kcal | 21% |
| Carbohydrates | 45.5g | 15% |
| Protein | 34g | 68% |
| Fat | 10.5g | 16% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96.5mg | 32% |
| Sodium | 1120mg | 47% |
| Fiber | 9.5g | 38% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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