A simplified version of the famous dish from the Provence region of France
Adapted from Yankee Magazine March 2005
Yield: 6 servings
Adapted from Yankee Magazine March 2005
Yield: 6 servings
| 6 | chicken drumsticks or thighs | 1 or 2 cans (19 oz each) | cannellini or other white beans, rinsed and drained |
| 1/2 tsp | salt | 1 can (14-1/2 oz) | diced tomatoes with basil, garlic, and oregano |
| 1/2 tsp | freshly ground black pepper | 1/2 c | chicken broth |
| 3 T | olive oil, divided | 1 | bay leaf |
| 16 oz | smoked sausage, cut into 3-inch pieces | 1/2 tsp | dried thyme |
| 1 | large onion, chopped medium | 1 c | plain bread crumbs, divided |
| 3 cloves | garlic, minced | Garnish: fresh thyme leaves |
- Preheat oven to 300 degrees. Preheat 2 tablespoons of olive oil in large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Brown chicken on both sides. Remove from skillet and set aside.
- Add sausage and cook 3 to 5 minutes, or until browned. Remove from skillet and set aside.
- Lower heat to medium. Add the remaining 1 tablespoon olive oil, if needed. Add onion and garlic, then saute 3 minutes.
- Return chicken and sausage to skillet.
- Add beans, tomatoes, broth and bay leaf. Stir gently. Bring to a boil and sprinkle with 1/2 cup bread crumbs.
- Cover and bake 2 hours.
- Uncover and sprinkle with the remaining bread crumbs. Bake 20 minutes longer, or until cassoulet is golden.
- Remove bay leaf before serving. Garnish with thyme sprigs.
