Cooking, Main Dishes

Chicken Cassoulet Stew by Tatianna and Cees


12 ounces sweet Italian sausage
2 tablespoons olive oil
1 1/2 cups diced onion
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1 store-bought rotisserie-style chicken: separate meat from skin and bones
1 x 28 ounce can diced tomatoes, drained
3 x 15 1/2 ounces cans white beans, rinsed and rained
2 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/3 teaspoon black pepper
1 bay leaf

Chicken cassoulet stew 1


1. Heat oil in a large pot over medium heat, add the sausage and cook until browned, stirring to break up the sausage as it cooks.

2. Add the onion, red bell pepper, and garlic. cook until softened, about 5 minutes, stirring often.

3. Add the chicken, tomatoes, beans, broth and seasonings to pot.

French Cassoulet Stew3

4. Bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally.

French Cassoulet Stew2

5. Serve ladled into bowls with crusty French bread, if desired.

Chicken cassoulet stew final 1

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