Cassoulet simplified

Prep:25minCook:2h

Leftover chicken tenders, leftover chicken apple sausage. My brain went right to cassoulet. Usually a prolonged labor intensive project, but this is what I did and I think it turned out really well.

Updated at: Thu, 17 Aug 2023 02:43:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories513.1 kcal (26%)

Total Fat12.5 g (18%)

Carbs59.9 g (23%)

Sugars10.2 g (11%)

Protein42.5 g (85%)

Sodium1045.8 mg (52%)

Fiber22.1 g (79%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 linksChicken Apple sausage

previously cooked and seared, sliced about 1/4"

5 Ozchicken tenderloin

cooked and coarsely cut up

2carrots

large, peeled, if you like, and cut into round slices, 1/4" inch thick

Instructions

Step 1

Heat olive oil in bottom of 4-5 qt stew pot (Dutch oven). Over medium heat, cook onions, carrots, celery about 5-7 minutes stirring often - a little brown, but not really seared. Add garlic stir for about a minute. Add chicken and sausages, gently stirring those in to mix and meld flavors. Season with salt, pepper and fennel. Add juice drained from beans, tomato paste and the chicken broth . Add the bay leaf and thyme. Cook in a low oven (250-275° F.) for about 75 minutes. Add the beans and more chicken broth if it's hetting too dry, but you don't want it to be soup. A nice stew is what you're going for. Continue in oven for another 45 minutes. Some like to add a little wine for just another flavor layer, but I did not. Was good as was. Serve simply with a baguette and/or simple salad. Maybe rice if you want something more.