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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
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2 tablespoons olive oil
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1 1/2 cups diced onion
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1/2 cup diced red bell pepper
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1 tablespoon minced garlic
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1 (store-bought) rotisserie-style chicken, chicken meat separated from skin and bones
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1 (28-oz.) can diced tomatoes, drained
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3 (15 1/2-oz.) cans white beans, rinsed and drained
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2 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon dried sage
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1 teaspoon dried oregano
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1 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).