Garlic and Thyme Chicken Cassoulet
Simple weeknight version using chicken thighs and high-quality garlic sausage.
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Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 12 ounces high-quality garlic sausage, sliced
- 30 ounces cannellini beans, drained and rinsed
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic cloves, minced
- 4 sprigs fresh thyme sprigs
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1/2 cup panko breadcrumbs(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large oven-safe dutch oven, brown the chicken thighs over medium-high heat until golden, then remove and set aside.
- 3
Add the sliced garlic sausage to the same pot and cook until browned; remove and set aside with the chicken.
- 4
Sauté the onion and carrots in the remaining fat for 5 minutes until softened.
- 5
Stir in the minced garlic, tomato paste, and thyme sprigs, cooking for 1 minute until fragrant.
- 6
Return the chicken and sausage to the pot, then add the white beans and chicken broth, stirring gently to combine.
- 7
Bring the mixture to a simmer, sprinkle the breadcrumbs over the top if using, and transfer the pot to the oven.
- 8
Bake uncovered for 30 minutes until the sauce has thickened and the top is slightly crusty.
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