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Chicken Cassoulet Stew

Ridire de na Fhiaigh
Freddie
Ridire de na Fhiaigh
Posted On: 02/01/2013 at 06:14 PM

    • This is fantastic stuff and not as complex as normal cassoulet - at least it doesn't need any duck confit.  I've served it lots of times and have yet to find anyone who doesn't like it.  


      12  ounces  sweet Italian sausage
    •  
       tablespoons  olive oil
    •  
      1 1/2  cups  diced onion
    •  
      1/2  cup  diced red bell pepper
    •  
       tablespoon  minced garlic
    •  
         (store-bought) rotisserie-style chicken, chicken meat separated from skin and bones
    •  
         (28-oz.) can diced tomatoes, drained
    •  
         (15 1/2-oz.) cans white beans, rinsed and drained
    •  
       cups  low-sodium chicken broth
    •  
       teaspoon  dried thyme
    •  
       teaspoon  dried rosemary
    •  
       teaspoon  dried sage
    •  
       teaspoon  dried oregano
    •  
      1/2  teaspoon  kosher salt
    •  
      1/4  teaspoon  black pepper
    •  
         bay leaf
 
 
 
Heat oil in a large pot over medium heat, add the sausage and cook until browned, stirring to break up the sausage as it cooks.
 
Add the onion, red bell pepper, and garlic; cook until softened, about 5 minutes, stirring often.
 
Add the chicken, tomatoes, beans, broth and seasonings to pot. Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally.
 
Serve ladled into bowls with crusty French bread, if desired.  You might also shave some parmesan reggiano (or some cheaper parmesan).  
 
 

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