¼ to 1/3 cup olive oil
4 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks of celery, diced
2 stems fresh rosemary and 2 stems fresh thyme
1 dried bay leaf
2 cans Undrained cannellini beans, or 3 cups cooked dried white beans with cookies liquid
2 tablespoons tomato paste
15 oz can chopped Italian tomatoes
1 tablespoon chicken bouillon powder
1 lb spicy Italian sausage, cut into ½ inch slices
1/2 lb chicken tenders, each cut in thirds
Heat the oven to 350 degrees F.
Heat the oil in a medium Dutch Oven. Brown the sausage and remove to a bowl. Add a little more oil if needed and brown the chicken. Remove to the bowl with the sausage.
Add the vegetables to the pot, stirring frequently, and cook until tender. Add remaining ingredients, 1 at a time. Bring to a simmer and transfer to the oven, Bake for 45 to 60 minutes until thickened slightly. Remove the herbs. Serve with crispy Ciabatta bread.
November 2, 2022 at 9:19 am
One of our favourite things to cook and eat!
November 2, 2022 at 9:21 am
Wow, perfect recipe for Fall! I have never seen chicken chunks in a cassoulet, but love the idea. Do you ever put fresh fennel in yours?
November 2, 2022 at 9:29 am
Anne, I have not tried fennel in this recipe.
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For the Love of Cooking
November 3, 2022 at 12:15 pm
I’ve never made a cassoulet but I know I would love it! What a comforting dish.
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