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Per serving
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- 1
Brown the chicken
Heat oven to 325 degrees. Pat the chicken thighs dry and season with the salt and pepper. In a broiler-safe Dutch oven, warm 2 teaspoons of the olive oil over medium heat and brown the thighs on both sides, then remove them to a plate.
- 2
Build the base
Chop the onion and mince 1 garlic clove. Saute the onion in the remaining 1 teaspoon oil until just tender, then add the garlic and cook about 1 minute. Pour in the white wine (or chicken broth) and bring to a boil, scraping up the browned bits from the bottom of the pan.
- 3
Add tomatoes and herbs
Drain the diced tomatoes and stir them in along with the bay leaf, rosemary, and thyme. Return the chicken to the pan and bring everything back to a boil.
- 4
Bake
Cover and transfer to the oven for 30 minutes. Rinse and drain the cannellini beans and chop the kielbasa, then stir both into the pot. Cover again and bake 20 to 25 minutes more, until the chicken is tender.
- 5
Add the crumb topping and broil
Remove from the oven and heat the broiler. Discard the bay leaf and stir in the cooked, crumbled bacon. Mince the remaining garlic clove and the parsley, mix with the bread crumbs, and scatter over the top. Broil 4 to 5 inches from the heat for 2 to 3 minutes, until the crumbs are golden.
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Make-Ahead Chicken and Sausage Cassoulet
Created by: SundayPrepCo
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tsp olive oil
- 1 yellow onion
- 2 garlic cloves
- 1/2 cup white wine
- 14 1/2 oz canned diced tomatoes
- 1 bay leaf
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 30 oz cannellini beans
- 1/4 lb smoked turkey kielbasa
- 3 bacon
- 1/2 cup whole wheat bread crumbs
- 1/4 cup fresh parsley
Instructions
- Brown the chickenHeat oven to 325 degrees. Pat the chicken thighs dry and season with the salt and pepper. In a broiler-safe Dutch oven, warm 2 teaspoons of the olive oil over medium heat and brown the thighs on both sides, then remove them to a plate.
- Build the baseChop the onion and mince 1 garlic clove. Saute the onion in the remaining 1 teaspoon oil until just tender, then add the garlic and cook about 1 minute. Pour in the white wine (or chicken broth) and bring to a boil, scraping up the browned bits from the bottom of the pan.
- Add tomatoes and herbsDrain the diced tomatoes and stir them in along with the bay leaf, rosemary, and thyme. Return the chicken to the pan and bring everything back to a boil.
- BakeCover and transfer to the oven for 30 minutes. Rinse and drain the cannellini beans and chop the kielbasa, then stir both into the pot. Cover again and bake 20 to 25 minutes more, until the chicken is tender.
- Add the crumb topping and broilRemove from the oven and heat the broiler. Discard the bay leaf and stir in the cooked, crumbled bacon. Mince the remaining garlic clove and the parsley, mix with the bread crumbs, and scatter over the top. Broil 4 to 5 inches from the heat for 2 to 3 minutes, until the crumbs are golden.