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chicken-and-smoked-sausage-cassoulet
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Chicken and Smoked Sausage Cassoulet

Course Main Course, Poultry
Cuisine American, French Inspired, Southern
Keyword chicken-and-sausage-cassoulet, chicken-breast-recipes
Prep Time 15 minutes
Cook Time 45 minutes
Stand time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 510kcal
Author Melissa Sperka

Ingredients

  • 4 slices bacon
  • 3 Tbsp olive oil
  • 3 8 oz boneless skinless chicken breasts, cut into thirds
  • 2 tsp garlic salt divided
  • 1 1/2 tsp Herbes de Provence divided
  • 1 cup baby carrots cut in half lengthwise
  • 1 medium onion diced
  • 1 lb smoked kielbasa sausage sliced
  • 2 bay leaves
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp black pepper
  • 2 15 oz cans cannellini beans, drained
  • 1 15 oz can fire roasted tomatoes
  • 1 cup low sodium chicken broth
  • few sprigs fresh Thyme
  • 1 Tbsp butter melted
  • 1/2 cup plain Panko bread crumbs
  • 1 Tbsp grated Parmesan cheese
  • 1/2 tsp garlic salt

Instructions

  • Preheat the oven to 375°F.
  • In a large 12-inch cast iron or similar oven safe skillet cook bacon over medium-high heat until crisp. Remove from the skillet with a slotted spoon to paper towels to drain, then crumble. Set aside. Leave drippings in skillet.
  • Season the chicken pieces on all sides with 1 tsp Herbes de Provence and 1 tsp garlic salt. Brown for 1 minute on each side in the bacon drippings over medium-high heat. Do not cook through. Remove to a platter.
  • Add the carrots and onion to the skillet. Cook for 3 minutes over medium-high or until the onion is beginning to brown.
  • Add the sausage, bay leaves, 1 tsp garlic salt, 1/2 tsp Herbes de Provence, pepper flakes, black pepper, beans, tomatoes and chicken broth to the skillet. Mix well.
  • Arrange the chicken into the mixture and tuck several sprigs of fresh thyme throughout. Bake for 30 minutes.
  • Meanwhile, in a small bowl mix together the butter, Panko, Parmesan and garlic salt.
  • After 30 minutes, stir the cassoulet then sprinkle with crumbled bacon and buttered crumbs. Return to the oven for 10-15 minutes or until the crumbs are golden and the chicken is fork tender and juices run clear. (If the chicken is done after 30 minutes, broil to brown the crumbs)
  • Rest for 10 minutes on the counter then serve garnished with additional fresh thyme and garlic bread.

Notes

If desired, 1/2 cup of white wine may be substituted for 1/2 cup of chicken broth.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 9g | Protein: 25g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1829mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3125IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg