Easy Chicken and Sausage Cassoulet


When the weekend rolls around, I generally like to prepare something mouth-watering, but that doesn't require spending hours in the kitchen. This Easy Chicken and Sausage Cassoulet is pretty much a shortcut to cassoulet heaven but equally delicious. The meat is sauteed and tossed with herbs and lots of onions and aromatics. The mixture is then sprinkled with a panko topping and baked in the oven. The combination of the sausage, chicken, and beans is incredibly delicious and comforting. My family loved this meal. They loved all of the flavors and textures and were just as happy with the leftovers for lunch the next day. And the best part is that this cassoulet can be assembled in advance to be ready for you to pop in the oven. Serve with a salad and great bread, and this is a meal worthy of any Sunday dinner.



Ingredients for Easy Chicken and Sausage Cassoulet:


2 tablespoon grapeseed oil

1 1/2 pounds skinless chicken thighs, cut into 1 1/2 inch pieces

3/4 pound sweet Italian sausage casings removed

3 -15 ounce cans cannellini beans, rinsed and drained

1 cup chicken broth

14.5 ounce can diced tomatoes

1/2 cup diced red pepper

2 cloves garlic, minced

1 large onion, diced

1/2 cup white wine

kosher salt

black pepper


Spice blend:

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 bay leaf


Topping:

1/2 cup panko

3 tablespoons chopped parsley


Time-Saving Tip: Prepare the casserole a day in advance. cover with topping before baking.


Let's see what we need;

We're ready to cook.



Combine the topping ingredients and set aside.


Saute the sausage until no longer pink. Add the pepper, onion, and garlic and saute for 5-6 minutes until vegetables are tender but not brown.


In a large pot, heat the oil. Add the chicken and saute. Once golden, add the wine and simmer a minute. Then add the seasonings, diced tomatoes, and broth. Stir in the beans.


Place a casserole dish on top of a parchment-lined sheet pan. Transfer the bean mixture to a dish and sprinkle with topping—Bake in a preheated 400 -degree oven for 20 minutes. Gently press the panko mixture down on the casserole and return to the oven until the casserole is bubbling and the topping is golden. Let rest a few minutes before serving.


It's ready! Easy Chicken and Sausage Cassoulet is so delicious and comforting. I love serving it with a simple green salad and a good loaf of bread. And leftovers are great too!


Enjoy!




Easy Chicken and Sausage Cassoulet:


  • 2 tablespoon grapeseed oil

  • 1 1/2 pounds skinless chicken thighs, cut into 1 1/2 inch pieces

  • 3/4 pound sweet Italian sausage casings removed

  • 3 -15 ounce cans cannellini beans, rinsed and drained

  • 1 cup chicken broth

  • 14.5 ounce can diced tomatoes

  • 1/2 cup diced red pepper

  • 2 cloves garlic, minced

  • 1 large onion, diced

  • 1/2 cup white wine

  • kosher salt

  • black pepper


Spice blend:

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried sage

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 bay leaf


Topping:

  • 1/2 cup panko

  • 3 tablespoons chopped parsley

  • Combine the topping ingredients and set aside.

  • In a large pot, heat the oil. Add the chicken and saute. Once golden, add the wine and simmer a minute. Then add the seasonings, diced tomatoes, and broth. Stir in the beans.

  • Place a casserole dish on top of a parchment-lined sheet pan. Transfer the bean mixture to a dish and sprinkle with topping—Bake in a preheated 400 -degree oven for 20 minutes. Gently press the panko mixture down on the casserole and return to the oven until the casserole is bubbling and the topping is golden. Let rest a few minutes before serving.

  • Time-Saving Tip: Prepare the casserole a day in advance. cover with topping before baking.