Cassoulet Chicken Thighs and Sausage

Typically, the first thing people want to know when I tell them about Cassoulet Chicken & Sausage, is what in the world is Cassoulet?

In simple terms, it’s a French style of cooking which typically contains meat (many different varieties) and white beans.  Cassoulet is common enough in France to be sold in grocery stores in cans.  The higher-end dishes may include lamb, duck, goose, etc.  But, we’re balling on a budget here so this is in the cassoulet with ingredients available to the every day shopper (and not terribly unhealthy either).  Assuming you have the spices and keep cooking wine on hand (also not expensive), you can make this recipe for under $15.

First off… the ingredients:

  • 2 cans of white beans (great northern or cannellini work great)
  • Extra virgin olive oil (or “EVOO” as Rachael Ray calls it)
  • 1 pound of boneless skinless chicken thighs (trim the fat!)
  • 1 large onion
  • 6 cloves garlic
  • Rosemary
  • Thyme
  • Black Pepper
  • White wine
  • Reduced-sodium fat free chicken broth
  • Water
  • 1 package Bilinski’s Organic Chicken Italian Herb Sausages with Porcini Mushrooms, sliced 1 inch thick

For a time saving tip… use 2 cutting boards, one for your raw chicken and one for your ready to eat sausage and veggies (avoid cross contamination!).  Trim the fat from the chicken, cut into 1/3 size pieces and then cut each 1/3 size piece in half.  In a large skillet, heat up about a tablespoon of “EVOO” on medium high heat and then add the chicken in a single layer (if it’s piled up it will not cook evenly) with the heat turned down to medium.

Who are you calling chicken?!?

While the chicken is cooking, this is a great chance to prep the other items.  Cut the sausage into about half-inch pieces, and give the garlic and onion a rough chop.  You don’t want to dice or mince the garlic and onion as the bigger chunks will equal bigger flavors and texture in the final dish.

Somewhere in here (usually 3 or 4 minutes in) you would want to turn the pieces of chicken over to brown the other side and cook it another 3 or 4 minutes.  Once the chicken is nicely browned, remove it from the skillet. Do not rinse the skillet… you want the oil and pan drippings for the nextstep.

Pollo!

Now you will want to add the onion and garlic to the skillet and cook for about 5 minutes.  Stir every minute or two.  You want the onion and garlic to soften but not deeply browned.  While the onions and garlic are cooking, take a handful of the white beans and mash them up with a fork.

Onions and garlic, one of life’s great couples!

What beans look like on the inside.

After the onions and garlic have softened, you will now want to add the rosemary, pepper, and thyme.  Seasonings, as always, are to taste… go for somewhere between 1/2 teaspoon and one teaspoon each, but keep the measurements about equal so no one flavor profile is dominating the dish.  Keep stirring and you’re about 30 seconds away from aroma central (this is about the time neighbors will start peeking their heads around your windows to find out what you’re cooking in there).  After about half a minute, add 1/2 cup of white wine.

Onions, garlic, rosemary, thyme, and black pepper.

 Disclaimer:  Normally I do not recommend (in fact, I insist against) stove top cooking on high… your stove has a “high” option which is pretty much meant to boil water, but the point here is to reduce the white wine by about half… so on high it goes!

Once the wine has reduced by half, it’s time to bring the entire flavor party onto the dance floor (i.e. put everything in the skillet).  Add in 1/2 cup of chicken broth, 1/2 cup of water, the sausage, beans (mashed from earlier along with the remaining whole beans) and the chicken.  Give everything a good stir and let it come to a boil.  Once it comes to a boil, put a lid on it, reduce to medium heat, and let simmer for about 5 minutes until the chicken is done.

You should end up with a delicious, fragrant, filling, and economic (see: budget friendly) recipe the whole family should love.  Our 4-year old loves this so much he actually eats as much of it (if not more) than the adults.

The finished product!

Please leave a comment and let us know what you think of this recipe, and of course definitely let us know if you try it for yourself!

Until next time… happy cooking… and enjoy eating!

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7 responses to “Cassoulet Chicken Thighs and Sausage

  1. That’s a very nice recipe. I actually like to use one of the really hard dried sausages when I cook dishes like this…. they hold up really well to the cooking and have a nice texture when everything is done.

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