Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.
Sausage and Chicken Cassoulet
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 10
Ingredients
- 4 slices bacon, cut into 1-inch pieces
- 6 bone-in chicken thighs (about 2 lb), skin removed if desired
- 1 cup ready-to-eat baby-cut carrots
- 1 medium onion, chopped (1/2 cup)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz Polish sausage links, cut into 1/2-inch pieces
- 2 cans (15 oz each) navy beans, drained, rinsed
- 1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
Instructions
-
Step1Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
-
Step2Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
-
Step3In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
-
Step4Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.
Nutrition
440
Calories
18g
Total Fat
33g
Protein
38g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 650mg
- 27%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 14g
- 56%
- Sugars
- 4g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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