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Sausage and Chicken Cassoulet

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  • Prep 30 min
  • Total 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.
Updated Feb 1, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Great northern beans can be used instead of the navy beans.

Nutrition

440 Calories, 18g Total Fat, 33g Protein, 38g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
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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