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Sausage and Chicken Cassoulet
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
French-inspired casserole with juicy chicken thighs, savory sausage, and flavorful bean and tomato mixture.
Ingredients:
  • 4 slices bacon, cut into 1-inch pieces
  • 6 bone-in chicken thighs (about 2 lb), skin removed if desired
  • 1 cup ready-to-eat baby-cut carrots
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 oz Polish sausage links, cut into 1/2-inch pieces
  • 2 cans (15 oz each) navy beans, drained, rinsed
  • 1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
Instructions:
  • Preheat oven to 350°F. Crisp up bacon in a 12-inch nonstick skillet over medium-high heat. Transfer bacon to paper towels to drain, saving 1 tablespoon of drippings in the skillet.
  • Place the chicken pieces in a hot skillet and sear for about 4 minutes until they turn a beautiful golden brown, turning them once. Add in carrots, onion, thyme, salt, and pepper. Saute for another 4 to 5 minutes until everything is nicely browned. Drain off any excess liquid and then take the chicken out of the skillet.
  • Spread a luscious layer of sausage, beans, tomatoes, bacon, carrots, and onion in a 13x9-inch (3-quart) glass baking dish. Place the savory chicken thighs on top, then cover the dish tightly with foil for ultimate flavor infusion.
  • Bake for approximately 45 minutes or until the chicken juices run clear when the thickest part is cut to the bone (180°F) and the vegetables are tender.

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