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Chicken Cassoulet

Servings: 8-10

Adapted from Christmas 101 by Rick Rodgers, Broadway Books, 2004


  3 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes

  2 Tbs canola oil, divided

  1 Tbs Italian herb seasoning

  3/4 tsp salt

  1/2 tsp black pepper

  1 cup white wine

  1 can diced chopped tomatoes, with juices (28 ounces)

  1 1/2 cups reduced-sodium chicken broth

  1 bay leaf

  1 1/2 lbs Italian sweet sausage, casings removed

  2 onions, chopped

  1 red bell pepper, chopped

  2 cloves garlic, diced

  4 cans cannelloni (white kidney) beans, rinsed and drained (15 ounces)

  1/2 cup dried bread crumbs

  1/4 cup chopped parsley

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Preheat oven to 350 F.

In very large skillet or Dutch oven, warm 1 tablespoon oil over medium-high heat. In batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total. Sprinkle chicken with Italian herbs, salt and pepper. Add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon. Add tomatoes with their juices, broth and bay leaf. Bring to a simmer.

In another large skillet, heat remaining tablespoon oil over medium heat. Add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes. Add onions, pepper and garlic. Cook, stirring occasionally, until onions are softened, about 6 minutes. Stir into chicken mixture, along with beans.

Nutritional Information:

Total Fat 24.00g 

Saturated Fat 7.00g 

Total Carbohydrate 33.00g