Ingredients for Chicken And Sausage Cassoulet
- Navy Beans
- Frying Chicken
- Bulk Pork Sausage
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- Tomato Juice
- Worcestershire Sauce
- Beef Bouillon Cubes
- Salt
- Dried Basil
- Dried Oregano
- Paprika
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How to Make Chicken And Sausage Cassoulet
- Soak the dried white beans in cold water overnight (at least 8 hours).
- Drain and rinse the soaked beans.
- Shape the sausage meat into 1-inch balls.
- Heat olive oil in a large skillet over medium-high heat. Brown the sausage balls on all sides.
- Transfer the browned sausage to a large slow cooker.
- Add the chicken pieces to the same skillet and brown on all sides in the sausage drippings.
- Transfer the browned chicken to the slow cooker.
- Add the chopped carrots, celery, and onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic, thyme, and rosemary and cook for another minute.
- Add the drained beans, chicken broth, and white wine to the slow cooker.
- Season with salt, pepper, and the bay leaf.
- Stir to combine all ingredients.
- Cover the slow cooker and cook on low for 8 hours, or until the chicken and beans are tender.
- Remove the bay leaf before serving. Garnish with fresh parsley and serve hot.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
16g
Fat
31g
Carbs
11g
