Quick Chicken Cassoulet

Name: Quick Chicken Cassoulet
Ingredients: 1 cup fresh breadcrumb; 2 1/2 tablespoons olive oil; 1/3 cup minced shallot; 4 garlic cloves, peeled and minced; 1 carrot, peeled and diced; 2 (15 ounce) cans small white beans, drained and rinsed; 1 cup cooked chicken (1-inch chunks ); 8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick; 1 (14 ounce) can diced tomatoes; 1 teaspoon herbes de provence; 1 whole dried bay leaf; 1/2 cup de-fatted chicken broth; 1/2 teaspoon salt; 1/4 teaspoon pepper

14 ingredients

3 steps

Ingredients

1 cup fresh breadcrumb
2 1/2 tablespoons olive oil
1/3 cup minced shallot
4 garlic cloves, peeled and minced
1 carrot, peeled and diced
2 (15 ounce) cans small white beans, drained and rinsed
1 cup cooked chicken (1-inch chunks )
8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
1 (14 ounce) can diced tomatoes
1 teaspoon herbes de provence
1 whole dried bay leaf
1/2 cup de-fatted chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
2

Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
3

Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.