Quick Chicken Cassoulet
Source: Sunset Magazine (by way of The Oregonian)
Our friends Jamie and Torsten introduced us to this one. We almost never have leftover chicken, but even if you have to cook chicken it's still quick and easy. And delicious. A good comfort food for those colder days.
  • 1 c fresh or dried bread crumbs
  • 2 1/2 T olive oil
  • 1/3 c minced shallots
  • 4 cloves garlic, minced
  • 1 carrot, peeled and diced (1/4 inch)
  • 2 15-oz cans small white beans, rinsed and drained
  • 1 c cooked chicken, cut into 1-inch chunks
  • 8 oz turkey kielbasa sausage, sliced crosswise 1/2 inch think on the diagonal
  • 1 14-oz can diced tomatoes, undrained
  • 1 t dried Herbes de Provence (See note)
  • 1 dry bay leaf
  • 1/2 c reduced fat chicken broth
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  1. In a bowl, mix bread crumbs and 2 T oil until well combined.
  2. Pour remaining 1/2 T oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic and carrot and stir occasionally until carrot is tender, about 7 minutes.
  3. Add beans, chicken, sausage, tomatoes, herbes de Provence, bay leaf, chicken broth, salt and pepper; stir until well combined.
  4. Cover and bake in a 350-degree oven until beans are hot, about 30 minutes.
  5. Uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.
  6. Allow to rest for 10-15 minutes before serving.
Note: For your own Herbes de Provence, combine:
  • 1/4 t dried thyme
  • 1/8 t dried marjoram
  • 1/8 t dried savory
  • 1/8 t dried basil
  • 1/8 t dried rosemary
  • 1/8 t sage
  • 1/8 t crushed fennel seeds