Chicken Cassoulet
- 4 strips of bacon cut in 2 inch pieces
- 8 Chicken Thighs
- 4 Turkey Sausages (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large yellow onion diced
- 3 cloves garlic, chopped
- 1 cup wine
- 1 large can of whole tomatoes or 4 fresh tomatoes diced
- 2 cans of cannellini beans
- 1 chicken bouillon
- 2 tablespoons finely chopped fresh thyme or 1 T. dried thyme
- 2 tablespoons chopped fresh oregano or 1 T dried oregano
- 1 bunch kale, large chopped
- In a large dutch oven or skillet over medium-high heat, cook bacon for 5 minutes, until brown. Transfer them to a plate with a paper towel under the bacon to absorb the grease.
- Add the chicken thigh pieces to the bacon fat and brown them over medium-high heat about 4 minutes on each side to brown. Transfer chicken to a bowl.
- Brown the sausage in the same pan then transfer into bowl with chicken.
- Add the onions to the pan and saute for 10 minutes until they turn translucent and light golden brown.
- Add the garlic and saute for an additional minute
- Add wine and reduce by 50%
- Add tomatoes, beef bouillon, and beans
- Add protein back in to the pan accept for the bacon. Cover and bake for 2 hours in a 350 degree oven.
- Place chopped kale in bowls and dish cassoulet on top of kale
- Top with crunchy bacon and serve with crusty bread.
bacon, chicken, turkey sausages, salt, pepper, onion, garlic, wine, tomatoes, beans, chicken bouillon, thyme, fresh oregano, kale
Taken from food52.com/recipes/21016-chicken-cassoulet (may not work)