Description Edit

Quick Cassoulet

Quick Cassoulet

Vive la France! Real bistro cooking - quick and tasty. This one comes from the Canadian Bean Council via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)

Ingredients Edit

Directions Edit

  1. In a large, lidded stovetop casserole, heat the oil over medium-high heat.
  2. Brown the chicken, and remove.
  3. Brown the sausage.
  4. Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
  5. Drain off the fat.
  6. Stir in the wine, bay leaf, thyme and pepper.
  7. Cover and simmer over low heat for 15 – 20 minutes, or until the chicken is no longer pink.
  8. Stir in the beans and heat through.
  9. Sprinkle parsley on top.

Note Edit

  1. Instead of dry red wine, you can substitute ½ cup of chicken broth and 1 tbsp of red wine vinegar.
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