Name: Rustic Chicken, White Bean, and Sausage Cassoulet
Yield: 10 servings
Ingredients: 2 tablespoons olive oil; 6 boneless skinless chicken breasts, seasoned; 3 teaspoons Creole seasoning; 1.5 teaspoons salt; 1 teaspoon white pepper; 1 pound smoked turkey sausage, chopped into ½ inch pieces; 1 cup chopped onion; 0.5 cup chopped green bell pepper; 0.5 cup chopped celery; 4 teaspoons minced garlic; 1 pound white beans, soaked overnight; 2 quarts chicken stock; 3 sprigs thyme; 1 bay leaf; 2 tablespoons chopped fresh parsley leaves

Ready in: 2h 20 mins

Serves: 10 servings

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
6	boneless skinless chicken breasts, seasoned
3	teaspoons Creole seasoning
1 ¹⁄₂	teaspoons salt
1	teaspoon white pepper
1	pound 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	pound white beans, soaked overnight
2	quarts chicken stock
3	sprigs thyme
1	bay leaf
2	tablespoons chopped fresh parsley leaves

Instructions

1.	Begin by heating a Dutch oven over medium-high heat, and adding the olive oil.
2.	Season the chicken with Creole seasoning, salt, and white pepper.
3.	Place the seasoned chicken in the pan and sear until beautifully browned, approximately 4 to 5 minutes on each side.
4.	Once nicely seared, remove the chicken from the pan and set it aside.
5.	Add the chopped sausage to the pan and cook until it's caramelized and slightly crispy, stirring occasionally, for about 5 minutes.
6.	Introduce the onions, green bell peppers, and celery to the pan, cooking until they soften and release their flavors, approximately 4 to 5 minutes.
7.	Next, stir in the minced garlic and sauté until it becomes fragrant, about 30 seconds.
8.	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.
9.	Allow the beans to cook for 1 hour until they are creamy and fragrant.
10.	Return the seared chicken back to the pan, season it with the remaining Creole seasoning, salt, and pepper.
11.	Continue cooking the cassoulet until the beans are tender and the chicken is cooked through, for approximately 1 more hour.
12.	Finish by stirring in the freshly chopped parsley leaves.