Rustic Chicken and Bean Cassoulet
Equipment
- Vegetable cooking spray
- knife
- Cutting board
- Large spoon
Ingredients
- 1 ½ cups dry navy beans rinsed and sorted
- 1 whole medium-sized chicken breast cut into bite-sized pieces
- 4 oz. turkey Polish kielbasa sliced
- 2 cloves garlic minced
- 1 large onion chopped
- 1 large celery stalk sliced
- 3 large carrots sliced
- ¼ cup parsley chopped
- ¼ cup dry white wine
- 1 8 oz. can tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon seasoning salt optional
- 4 cups water
- Chicken bouillon optional
Instructions
- Rinse and sort the navy beans.
- Cover them with 6 cups of water and bring to a boil.
- Boil for 3 minutes, then remove from heat.
- Cover and let stand for 1 hour.
- Drain and rinse the beans.
- Preheat the oven to 350°F (175°C).
- Spray a Dutch oven with vegetable cooking spray.
- Add chicken, kielbasa, garlic, onion, and celery.
- Sauté until lightly browned.
- Add the soaked beans, carrots, parsley, dry white wine, tomato sauce, dried thyme, salt, pepper, seasoning salt (if using), and 4 cups of water to the Dutch oven.
- Bring the mixture to a simmer over medium heat.
- Once simmering, cover the Dutch oven and transfer it to the preheated oven.
- Bake for about 1 hour, or until the beans are tender and the flavors have melded together.
- Stir occasionally and check the seasonings.
- Add chicken bouillon if desired.
- Serve hot, garnished with additional chopped parsley if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty cassoulet with a medium-bodied red wine such as a Merlot or a Syrah. Their rich flavors and moderate tannins will complement the savory and earthy notes of the dish.Nutritional Information
Calories: 280 kcal | Carbohydrates: 36 g | Protein: 23 g | Fat: 4 g | Fiber: 10 g | Sugar: 5 g
