Roasted Chicken Cassoulet
From notyourmomma 10 years ago
- 60 minutes to make
- Serves 6
I've made a full on pork cassoulet, but our doctor objects to the full fat and cholesterol hit of a really tasty dish. How to make it with chicken? Well, the following result was one of my better efforts and was given an A+ by the resident critic. Read more Far less fat and no guilt when eaten. See less
Ingredients
- 6 skinless bone in chicken thighs, trimmed of fat shopping list
- 2 tbsp of olive oil shopping list
- 2 cloves of garlic, finely minced shopping list
- 1 large yellow onion, chopped shopping list
- 2 carrots, peeled, chopped in small dice shopping list
- 3 ribs of celery, chopped in small dice shopping list
- 4 Al Fresco brand sundried tomato chicken sausages, fully cooked shopping list
- 3 15 ounce cans of small white beans, drained and rinsed of can liquid shopping list
- 1/2 tsp of fresh ground black pepper shopping list
- 1/2 tsp of ground thyme shopping list
- 1 bay leaf shopping list
- 1/2 tsp of salt shopping list
- 1/2 tsp of paprika shopping list
- 1/4 tsp of dried tarragon shopping list
- pinch of red chili flakes shopping list
- 2 cups of chicken broth shopping list
- 1/3 cup of dry white vermouth shopping list
- 1 can of diced tomatoes (not traditional) shopping list
- 1 cup of panko bread crumbs, toasted in 2 tbsp of olive oil and 1 tbsp of butter shopping list
How to make it
- Heat pan, add olive oil.
- Saute chicken thighs in oiled pan until lightly toasty brown on each side.
- Remove and keep warm.
- In pan juices and fat, heat and saute the chopped veggies and the herbal/spice aromatics.
- Add diced coins of chicken sausage and heat until lightly browned
- Deglaze with dry vermouth, scraping up all the drippings.
- Add drained beans, canned tomatoes to sauteed veggies and sausage coins, stir well.
- Layer bean/veggie mix alternately with parcooked chicken thighs.
- Ending with beans covering all. Pour chicken stock to barely wet the beans and chicken.
- Bake in a 375 degree oven for 35 minutes.
- In a clean saute pan, heat oil/butter til foamy and add bread crumbs to coat.
- Pull casserole out of oven, top with buttered oiled crumbs and cook at high heat for 10 minutes longer.
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