Quick to Throw Together Cassoulet With Beans, Chicken, and Sausa |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
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Traditional French cassoulet is complicated and time-consuming, but this version is quick and easy - not to mention delicious. Serve with a crusty French baguette. Ingredients:
2 lbs boneless skinless chicken thighs (about 8) |
1 onion, chopped |
4 garlic cloves, chopped |
4 cups reduced-sodium fat-free chicken broth or 4 cups broth |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans white kidney beans, rinsed and drained |
2 (15 ounce) cans pink beans, rinsed and drained |
1 1/2 cups dry white wine |
2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme |
2 teaspoons dried rosemary or 2 tablespoons chopped fresh rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
1 lb mild italian sausage (remove casings) |
Directions:
1. Place all the ingredients except the sausage in a slow cooker, and mix well to combine.
2. Cook on HIGH for 6 hours.
3. Preheat a large, heavy-bottomed skillet over medium heat. When hot, add the sausage, breaking it up into bite-size pieces as you add it to the pan. Cook the sausage until well browned and completely cooked through, stirring occasionally, about 10 minutes total. Drain the sausage on a paper towel, then add it to the cassoulet and stir well. Serve hot!
4. Makes 8 servings.
5. VARIATIONS:.
6. If you can't find boneless, skinless chicken thighs, use chicken breasts or thighs with the skin on. Simply remove the skin before adding them to the slow cooker - the bones will be easy to remove when the stew is done.
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