Streamlined Cassoulet

15 ingredients
7 steps

Ingredients

  • 1 large (1/2 lb.) onion, chopped
  • 2 large (about 1/2 lb. total) carrots, thinly sliced
  • 1 small (about 1/4 lb.) red bell pepper, stemmed, seeded and cut into julienne strips
  • 3 cloves garlic, minced or pressed
  • 1 (14 1/2 oz.) can stewed tomatoes
  • 1 3/4 c. (14 1/2 oz. can) regular strength chicken broth
  • 2/3 c. dry red wine
  • 1 tsp. dried thyme leaves
  • 1 dried bay leaf
  • 1/4 tsp. pepper
  • 1/4 tsp. liquid hot pepper seasoning
  • 2 (14 oz. each) cans white kidney beans (cannellini), drained
  • 2 whole chicken breasts (each about 1 lb.), skinned, boned and cut into 1-inch cubes
  • 1/2 lb. turkey kielbasa sausage, cubed
  • salt

Directions

  1. 1
    In a 5 to 6-quart pan over high heat, combine onion, carrots, bell pepper, garlic and 1/2 cup water.
  2. 2
    Stir often until browned bits stick in pan.
  3. 3
    Add another 1/2 cup water. Scrape browned bits free and boil until vegetables begin to brown. Repeat 1 or 2 more times, until vegetables are richly browned.
  4. 4
    Add tomatoes, broth, wine, thyme, bay leaf, pepper and liquid pepper. Simmer, covered, for 45 minutes to blend flavors.
  5. 5
    Add beans and simmer, uncovered, 10 minutes.
  6. 6
    Add chicken and sausage. Simmer gently until chicken pieces are white in the center (cut to test), about 10 minutes. Ladle into bowls; add salt to taste.
  7. 7
    Serves 6 to 8.

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