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Shortcut Chicken Cassoulet Recipe

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This recipe for Shortcut Chicken Cassoulet, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, May 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 (4 oz each) chicken thighs, boned and skinned
8 oz turkey kielbasa (Polish) sausages
1 oz French bread
1 tsp olive oil
1 (8 oz) onion, peeled and chopped
2 (8 oz total) carrots, peeled and chopped
2/3 cup chicken broth, fat-skimmed
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 dried bay leaf
2 cans (15 oz each) cannellini (white) beans, rinsed and drained
1 tbsp parsley, chopped
Salt

Directions:
Directions:
Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch-thick slices.

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 non-stick pan over medium-high heat stir crumbs in 1/2 tsp olive oil until lightly browned and crisp; about 5 minutes. Scrape into a bowl.

Return pan to high heat; add remaining 1/2 tsp 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 unitl onion is limp, about 5 minutes.

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.

Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with a green salad and crusty bread.

 

 

 

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