Rustic Chicken, White Bean, and Sausage Cassoulet
Ingredients: 15
A hearty and flavorful dish that combines tender chicken, creamy white beans, and savory sausage, simmered to perfection in a rich broth with aromatic herbs and vegetables.
Ingredients
2 | tablespoons olive oil |
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6 | boneless skinless chicken breasts, seasoned |
3 | teaspoons Creole seasoning |
1 1⁄2 | teaspoons salt |
1 | teaspoon white pepper |
1 | lb smoked turkey sausage, chopped into ½-inch pieces |
1 | cup chopped onion |
1⁄2 | cup chopped green bell pepper |
1⁄2 | cup chopped celery |
4 | teaspoons minced garlic |
1 | lb white beans, soaked overnight |
2 | quarts chicken stock |
3 | sprigs thyme |
1 | bay leaf |
2 | tablespoons chopped fresh parsley leaves |
Instructions
-
- Begin by heating a Dutch oven over medium-high heat, and adding the olive oil.
- Season the chicken with Creole seasoning, salt, and white pepper.
- Place the seasoned chicken in the pan and sear until beautifully browned, approximately 4 to 5 minutes on each side.
- Once nicely seared, remove the chicken from the pan and set it aside.
- Add the chopped sausage to the pan and cook until it's caramelized and slightly crispy, stirring occasionally, for about 5 minutes.
- Introduce the onions, green bell peppers, and celery to the pan, cooking until they soften and release their flavors, approximately 4 to 5 minutes.
- Next, stir in the minced garlic and sauté until it becomes fragrant, about 30 seconds.
- Incorporate the soaked white beans, chicken stock, fresh thyme sprigs, and a bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Allow the beans to cook for 1 hour until they are creamy and fragrant.
- Return the seared chicken back to the pan, season it with the remaining Creole seasoning, salt, and pepper.
- Continue cooking the cassoulet until the beans are tender and the chicken is cooked through, for approximately 1 more hour.
- Finish by stirring in the freshly chopped parsley leaves.
Jul 20, 2024