Ingredients for Chicken Sausage Cassoulet
- 1 lb chicken sausage
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 medium onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- Water (not used in recipe)
- Chicken Bouillon Cube (not used in recipe)
- Herbes De Provence (not used in recipe)
- 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Red Pepper Flakes (not used in recipe)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Sausage Cassoulet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Sausage Cassoulet
- Preheat oven to 375°F (190°C).
- Remove casings from 1 lb chicken sausage and slice into 1/4-inch thick rounds.
- Heat 1 tablespoon olive oil in an oven-safe skillet or Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
- Add 8 oz cremini mushrooms, sliced, and cook for another 3 minutes.
- Stir in the sliced chicken sausage, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chicken broth, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, then transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the liquid has reduced and the sauce has thickened slightly.
- Remove from oven and stir in 1 tablespoon butter. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
12g
Fat
28g
Carbs
14g
