Quick 'n' Easy Chicken Cassoulet
This is a quick and easy take on the French classic, it has also been modified for our new no flour, no sugar lifestyle."This was excellent! Very easy to make..simple and delicious! Added some fresh oregano on top!" - deucesmom
Yield: 6 Servings Ready in 55 minutes
79 people trying soon
|1 3/4 pounds ofboneless; skinless, chicken breast pieces|
|2 pounds ofkielbasa; cut into 1/4 inch diagonal pieces|
|2 cloves ofGarlic; minced|
|1 mediumOnion; chopped|
|1 1/2 cups ofyellow; red, and orange bell peppers chopped (about 10 small peppers)|
|8 ounces ofwhite mushrooms; sliced|
|1/2 cupCelery; chopped|
|2 tablespoonsButter or margarine|
|2 cans ofsmall white beans; 15 ounces each, drained|
|1/2 cupDry white wine|
Quick 'n' Easy Chicken Cassoulet Preparation
Preheat oven to 350 degrees.
Chop bacon into small bits and crisp in a medium skillet, transfer bacon bits to a small dish, reserve 2 tablespoons grease to brown chicken and sausage pieces, brown both sides of chicken and sausage pieces in small batches, transfer to a 13x9 casserole dish as browned.
While preparing bacon, chicken and sausages, warm 2 tablespoons butter in a large skillet, add onions, peppers, celery, garlic, and white mushrooms to the skillet, saute approximately five minutes. Add drained white beans to vegetable mixture, pour in white wine and bacon to skillet, simmer for three minutes. Pour entire contents of skillet over chicken and sausages, cover with foil.
Cook for 20 minutes, uncover and cook for 15 minutes more or until chicken is no longer pink in the center.
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