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Sausage and Chicken Cassoulet

 6 Ratings
3 Comments
  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 6
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Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.

Ingredients

4
slices bacon, cut into 1-inch pieces
6
bone-in chicken thighs (about 2 lb), skin removed if desired
1
cup ready-to-eat baby-cut carrots
1
medium onion, chopped (1/2 cup)
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
4
oz Polish sausage links, cut into 1/2-inch pieces
2
cans (15 oz each) navy beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with roasted garlic, undrained

Directions

  • 1 Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
  • 2 Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
  • 3 In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
  • 4 Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.

Expert Tips

Great northern beans can be used instead of the navy beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
650mg
27%
Potassium
940mg
27%
Total Carbohydrate
38g
13%
Dietary Fiber
14g
56%
Sugars
4g
Protein
33g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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