Shortcut Chicken Cassoulet Recipe - Allrecipes.com
Shortcut Chicken Cassoulet Recipe
  • READY IN 45 mins

Shortcut Chicken Cassoulet

Recipe by  

"This variation on the classic French dish is quick to prepare, uses chicken and turkey sausage, and is certain to become a frequently requested favorite."

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Original recipe makes 4 servings Change Servings
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Directions

  1. Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.
  2. Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.
  3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.
  4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.
  5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.
Kitchen-Friendly View
  • READY IN 45 mins

Footnotes

  • Serve with a green salad and crusty bread.
  • Reprinted with permission of Sunset® magazine. All rights reserved.
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Reviews More Reviews

Dec 03, 2003

This is really good. I was a bit worried about making a slow cooking french dish in 45 minutes but the flavors were very good and it was easy enough for a week night.

 
Jul 19, 2004

WOW! TRES BIEN! I made this with things I had on hand: 3 chicken breasts (1.65pd) cubed vs. thighs, 10oz Little Smokies vs. kielbasa, 1/2 cup of prepared bread crumbs (skipped making them), 2T olive oil vs. 1t, onion as stated, pre-cut carrot chips vs. diced carrots, 1cup chicken broth and 1/2 cup dry white wine, thyme leaves as stated, 2 bay leaves vs. 1, cannellini beans as stated, parsley as stated, and salt. I had to use 1T olive oil to brown the bread crumbs because they kept soaking up the oil, but they finally toasted nicely. I then used 1T oil to brown the chicken and smokies. Sauted onion and carrots in leftover meat juices and transferred all to stock pot along with the rest of the ingredients. Before serving I added 1t cornstarch mixed in tiny bit of water to thicken broth before serving, and added the parsley to the broth. I also topped with a very tiny sprinkle of white cheese before serving, along with the toasted bread crumbs. THIS IS FANTASTIC! Thanks for the post - this will be a favorite for a long time! Oui!

 

7 Ratings

Feb 27, 2008

This recipe is SO great! It's much easier than the traditional way of making French cassoulet, and it is so flavorful. The man who invented this recipe and submitted it to Sunset Magazine is a personal friend of mine, and he goes regularly to France to take cooking classes. Nice job, Russ!!

 
Nov 30, 2004

Yum yum yum. That's all there really is to say! I had to substitute regular keilbasa, as the turkey had MSG in it. Hubby licked the plate.

 
Sep 15, 2004

We thought this was excellent, and so easy to prepare! I substitued chicken breasts for the thighs, and fresh rosemary for the bay leaf (didn't have one). I also used dried thyme. I halved it since there's only two of us and next time I will make more. Great with a loaf of crusty french bread and good, soft french cheese and wine!

 
Oct 16, 2005

My husband really liked this. I loved the french bread crumbs, I left them big like croutons rather than blending them. Mine turned out like a stew, had expected more of a casserole, but that was okay.

 
Sep 28, 2004

This was very good. I made this last night, and everyone liked it. Since we had swim practice, I cut up and cooked the chicken, sausage, onions and carrots, and then put them in the fridge so the dish could be finished when we got home. It worked out very well - we were eating within 30 min. of getting home. I will definately make this again.

 

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Nutrition

  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 12.2 g
  • 49%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 1006 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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