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Chicken Cassoulet Stew

Chicken Cassoulet Stew

Ingredients

  • 12 ounces sweet Italian sausage
  • 1 (store-bought) rotisserie-style chicken, chicken meat separated from skin and bones
  • 2 tablespoons olive oil
  • 1 1/2 cups diced onion
  • 1/2 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 (28-oz.) can diced tomatoes, drained
  • 3 (15 1/2-oz.) cans white beans, rinsed and drained
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf

Prep Time:

15 minutes

Cook Time:

1 hour

Serves:

6

This classic French stew is typically an all-day cooking process, but here we use a few shortcuts, including a store-bought rotisserie chicken and canned beans, to deliver a delicious meal in a fraction of the time.

Why Try? White beans are an excellent source of fiber and protein. This also is a wonderful one-pot meal.

Foodie Byte: Be sure to make a double batch so you can freeze half for later.

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Preparation

  1. Heat oil in a large pot over medium heat, add the sausage and cook until browned, stirring to break up the sausage as it cooks.
  2. Add the onion, red bell pepper, and garlic; cook until softened, about 5 minutes, stirring often.
  3. Add the chicken, tomatoes, beans, broth and seasonings to pot. Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally.
  4. Serve ladled into bowls with crusty French bread, if desired.