Quick Chicken Casssoulet

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 lbs chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces
• 2 tablespoons canola oil, divided
• 1 tablespoon italian herb seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup wine
• 1 (28 ounce) can diced tomatoes, with juices
• 1 1/2 cups reduced-sodium chicken broth
• 1 bay leaf
• 1 1/2 lbs italian sweet sausage, casings removed
• 2 onions, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 4 (15 ounce) cans kidney beans, rinsed and drained
• 1/2 cup dried breadcrumbs
• 1/4 cup chopped parsley

Recipe

• 1 preheat oven to 350°f
• 2 in very large skillet or dutch oven, warm 1 tablespoon oil over medium-high heat. in batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total.
• 3 sprinkle chicken with italian herbs, salt and pepper.
• 4 add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon.
• 5 add tomatoes with their juices, broth and bay leaf. bring to a simmer.
• 6 in another large skillet, heat remaining tablespoon oil over medium heat. add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes. add onions, pepper and garlic. cook, stirring occasionally, until onions are softened, about 6 minutes.
• 7 stir into chicken mixture, along with beans.
• 8 in small bowl, combine bread crumbs and parsley. sprinkle over top of cassoulet.
• 9 bake in preheated oven 30 minutes. using large spoon, gently press the thin crust that has formed on the cassoulet just under the surface.
• 10 return to oven and continue baking until cassoulet is simmering and another crust has formed, about 30 minutes.
• 11 let stand 15 minutes before serving hot.