Sausage-and-Chicken Cassoulet |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 1 |
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A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. Check your cookware information to make sure your skillet's handle is ovenproof up to 400° or higher. If not-just prep in a traditional skillet and then bake in a casserole dish that holds 2 1/4 to 3 quarts. (You can measure your dish capacity using water if the dish is not labeled.) Ingredients:
1 (16-ounce) package smoked sausage, sliced |
1 pound uncooked chicken breast strips, chopped |
1 (15.8-ounce) can great northern beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes with onion and garlic, drained |
1 (14-ounce) can chicken broth |
1 1/2 teaspoons dried thyme |
1 (6-ounce) package buttermilk cornbread mix |
2/3 cup water or milk |
Directions:
1. Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.
2. Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.
3. Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.
4. Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.
5. Bake at 400° for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.
6. Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.
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