Having read the other reviews, I took the recipe as a jumping off point and improvised from there. I DID brown the chicken, added plenty of pepper but no salt along with some fresh rosemary & thyme as well as herbes de Provence. Also, I added some finely diced carrot & celery, a can of diced tomatoes & LOTS of parsley. At the end I ladled the juices into a pan and reduced them by about half. The end result was delicious! I wish that I had an alternative to Kielbasa which I use in other recipes but don't really like very much. I also regret serving the Cassoulet over noodles as one reviewer had suggested. Next time it will go straight into the bowl. Thanks, cooks4forty, for giving us a great inspiration!
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Having read the other reviews, I took the recipe as a jumping off point and improvised from...