Sausage and Chicken Cassoulet

Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.

Sausage and Chicken Cassoulet

BettyCrockerRecipe by BettyCrocker

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30 minutes

1 hour 15 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 440
  • 18g
    (Saturated Fat 6g, Trans Fat 0g)
  • 75mg
  • 650mg
  • 38g
    (Dietary Fiber 14g, Sugars 4g)
  • 33g
  • Percent Daily Value*
  • 70%
  • 8%
  • 15%
  • 30%
  • Exchanges
  • 1 1/2
  • 3 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Great northern beans can be used instead of the navy beans.

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  medium onion, chopped (1/2 cup)
  • 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

Directions

  1. 1Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
  2. 2Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
  3. 3In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
  4. 4Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.

Categories: Course, Main Dishes, Casseroles & Bakes

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