"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Cassoulet - Quick & Easy Recipe

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This recipe for Chicken Cassoulet - Quick & Easy, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen
Added: Saturday, October 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. bread crumbs
2 1/2 T. olive oil, divided
1/3 c. minced shallots or onions
4 cloves garlic, minced
1 carrot peeled & diced
30 oz. canned small white beans, drained, rinsed
1 c. cooked chicken, 3/4" cubed
8 oz. cooked chicken or duck sausage, in "pennies"
14 oz. canned diced tomatoes
1 tsp. herbes de Provence
2 dried whole bay leaves
1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Mix bread crumbs and 2 T. oil in sm. bowl, set aside.
Heat 1/2 T. oil in 3-4 qt Dutch oven & saute garlic, shallots & carrots 5 min. until tender. Add rest of ingred. (except reserved crumbs) & stir well.
Cover & bake 350 degrees about 30 min.
Uncover and top with crumbs. Bake 20 min. or until top is browned & edges bubbling.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr 20 min.
Personal Notes:
Personal Notes:
Double for Shanahan gatherings

 

 

 

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