HOW TO COOK CHICKEN SAUSAGE IN THE OVEN RECIPES

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CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE



Chicken Cassoulet with Sausage and Swiss Chard - Skinnytaste image

Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

Provided by Gina

Categories     Dinner

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

2 bunches Swiss chard, (about 10 oz each)
2 tbsp olive oil (divided)
12 oz Italian chicken sausage
1/2 cup panko or gluten-free breadcrumbs
2 cloves garlic (minced, divided)
2 tbsp lightly packed fresh parsley leaves (finely chopped)
1 yellow onion (chopped)
2 to 3 carrots (sliced into rounds or half-moons)
2 stalks celery (sliced)
½ cup white wine
8 boneless skinless chicken thighs ((about 2 1/2 lbs), cut into 2” chunks)
1 cup reduced sodium chicken broth
2 bay leaves
1 Tbsp herbes de provence or dried rosemary
1 tsp Kosher salt
Freshly ground black pepper (to taste)
3 15-oz cans cannellini beans, drained and rinsed

Steps:

  • Heat the oven to 375F.
  • Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
  • In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
  • Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
  • Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
  • Add the remaining 1 Tbsp olive oil to the pan.
  • Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
  • Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
  • Add the remaining garlic and cook about a minute more.
  • Pour in the wine and scrape any browned bits from the bottom of the pan.
  • Increase the heat slightly and allow most of the liquid to cook off.
  • Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
  • Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
  • Fold in the beans and sausage and stir.
  • Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
  • Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Nutrition Facts : ServingSize 2 cups, Calories 417 kcal, CarbohydrateContent 45.5 g, ProteinContent 34 g, FatContent 10.5 g, SaturatedFatContent 2 g, CholesterolContent 96.5 mg, SodiumContent 1120 mg, FiberContent 9.5 g, SugarContent 5 g

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