Chicken Cassoulet With Sausage And Swiss Chard
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.
Servings:
8
yield(s)
Prep Time:
20
mins
Cook Time:
60
mins
Total Time:
80
mins
Ingredients
-
2
bunches Swiss chard,, about 10 oz each
-
2
tbsp
olive oil, divided
-
12
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
-
1/2
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
Instructions
-
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.