Chicken Cassoulet Recipe
This chicken cassoulet offers a lighter spin on the traditional French dish, featuring tender chicken, vibrant Swiss chard, hearty white beans, and flavorful chicken sausage!
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Ingredients
- 2 bunches Swiss chard,
- 2 tbsp olive oil
- 2 tbsp lightly packed fresh parsley leaves
- 1 yellow onion
- 2 to 3 carrots
- 2 stalks celery
- ½ cup white wine
- 8 boneless skinless chicken thighs
- 1 cup reduced sodium chicken broth
- 2 bay leaves
- 1 Tbsp herbes de provence or dried rosemary
- 1 tsp Kosher salt
- Freshly ground black pepper
- 3 15-oz cans cannellini beans, drained and rinsed
- 12 oz Italian chicken sausage
- 1/2 cup panko or gluten-free breadcrumbs
- 2 cloves garlic
Instructions
- 1
Preheat your oven to 375°F.
- 2
Remove the leaves from the Swiss chard stems. Slice the stems thinly and chop the leaves into smaller pieces.
- 3
In a Dutch oven or a sturdy oven-safe pot, warm 1 tablespoon of olive oil over medium heat. Sear the sausage links for approximately 2 to 3 minutes on each side, until they achieve a nice brown color. Cut the links into rounds and set them aside. Clean the pot and give it a light spray of olive oil.
- 4
Introduce the breadcrumbs to the pan and toast them, stirring frequently, until they turn a golden hue.
- 5
Incorporate one-third of the garlic into the pan and sauté for an additional minute. Then, remove from heat and transfer the mixture to a bowl. Mix in the chopped parsley and set aside.
- 6
Pour the remaining tablespoon of olive oil into the pan.
- 7
Add the chopped onion and sauté for 2 to 3 minutes, then include the chard stems, carrots, and celery.
- 8
Stir in the rest of the garlic and continue cooking for about another minute.
- 9
Add the wine to the mixture and use a spatula to scrape up any browned bits stuck to the bottom of the pot.
- 10
Slightly increase the heat and allow most of the liquid to evaporate.
- 11
Introduce the chicken, chicken broth, bay leaves, and herbs to the pot, bringing the mixture to a lively simmer; cook until the liquid has reduced by roughly half, about 5 to 7 minutes, adjusting the heat as necessary.
- 12
Fold in the chopped chard leaves (you can do this in batches if needed) and stir until they begin to wilt. Then, add the beans and sausage, mixing everything together.
- 13
Taste the dish and adjust the seasoning with salt and pepper according to your preference. I used 1 ½ teaspoons of kosher salt, but feel free to adjust for lower sodium intake.
- 14
Transfer the pot to the oven and bake, uncovered, for approximately 20 to 25 minutes, until the chicken is tender and the stew has thickened. Serve with the toasted breadcrumbs sprinkled on top.