Easy Chicken and Sausage Cassoulet
My husband and I have been doing quite a bit of fall cleaning recently in an attempt to de-clutter our tiny Boston condo. After spending an afternoon moving furniture around, the last thing either of us wants to do is slave away in the kitchen to make dinner. Enter this Easy Chicken and Sausage Cassoulet recipe. With only about 20 minutes of prep work, it cooks for two hours in the oven. And while you’re off taking care of chores, dinner emits the most enticing smells from the oven.
I have to admit I had doubts about an “easy” cassoulet recipe. Believe me, this cassoulet tastes like it was cooking all day with layers upon layers of flavor. After making this recipe one productive Saturday, my husband requested it again the next Saturday. We were having friends over for dinner that night and all of them asked for the recipe.
I did have to adapt a few things when making this recipe. here’s what I did differently:
First, my store didn’t have 19.5 oz cans of beans. So I used one 15.5 oz can of cannellini beans, and a 15.5 oz can of Northern white beans.
I cut the sausage into 3″ slices, then thought they looked too big, so I cut them all in half.
My chicken thighs were skin on. When I went to add the second half of the bread crumbs, I pulled the skin off the chicken and threw it out.
I doubled the garlic. Mostly because Hubby and I love garlic and we always double the amount of garlic in recipes. I highly recommend it.
I didn’t have any dry thyme on hand, so I used fresh. I threw in about 5-6 sprigs of thyme and pulled the stems out when I removed the chicken skin.
And lastly, I used a dutch oven instead of a skillet. I didn’t think my largest skillet would have been big enough for this recipe. The dutch oven worked like a charm.
So if you’re doing some fall cleaning, just hanging out, or having company over, you need to try this recipe. It would also be great for a football watching afternoon. I know without a doubt that we’ll be enjoying this again very soon.
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