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Easy Cassoulet Recipe

Easy Cassoulet Recipe


  • 2 tablespoon olive oil
  • 1 lb chicken tenders cut into bite sized chunks
  • 1/2 teaspoon salt
  • 12 oz Andouille sausage, sliced
  • 1 cup onion, diced
  • 2 celery stalks, diced
  • 1 red pepper, chopped
  • 2 whole carrots, peeled and chopped
  • 2 teaspoons Italian blend seasoning
  • 2 cloves minced garlic
  • 1 14.5 oz can Great Northern beans rinsed and drained
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup bread crumbs
  • 3 tablespoons Parmesan cheese
  • 1 tablespoon olive oil


  1. Preheat oven to 375.
  2. In a large Dutch oven or deep oven-proof skillet, heat sausage in 1 tablespoon of olive oil until browned and slightly crispy. Remove with a slotted spoon and set aside. Add chicken to the same skillet, season with salt and cook until browned. Remove chicken with a slotted spoon and set aide
  3. Add olive oil to pan and stir in vegetables. Cook the vegetables until softened, about 6-8 minutes. Stir in Italian blend seasoning and garlic. Add the beans, broth, tomato paste and vinegar; stir
  4. Return chicken and sausage to pan, stirring until mixed. Allow the mixture to come to a simmer.
  5. In a small bowl combine the bread crumbs and the Parmesan cheese, add olive oil and stir to coat. Sprinkle the brad crumbs over the top of the cassoulet.
  6. Bake cassoulet for 35 minutes or until thick and bubbly.

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