Classic French Cassoulet

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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Ingredients

  • 1/2 lb (227 g) Italian pork sausage or similar
  • 4 boneless, skinless chicken thigh
  • 1 medium onion, chopped
  • 1 medium carrots, chopped
  • 1 medium leek, chopped, white and pale green only
  • 1 tsp (5 mL) garlic, chopped
  • 1 tsp (5 mL) shallot, chopped
  • 1/4 cup (60 mL) white wine
  • 1 can white kidney beans, or navy, rinsed and drained
  • 2 tbsp (30 mL) grainy brown mustard,
  • 2 sprigs fresh rosemary leaves
  • 1 tbsp (15 mL) fresh sage leaf, chopped
  • 1 tbsp (15 mL) fresh thyme leaves, chopped
  • 2 cartons CAMPBELL’S Stock First ® Chicken stock

Directions

  1. Brown sausage in a large oven-proof heavy-bottom sauce pot or Dutch oven over medium heat,remove sausage & set aside. Brown chicken pieces in oil from sausages,set chicken aside and pour off all but 1 tsp excess oil.
  2. Add onion,carrot and leek to pot and sauté until tender,about 3-4 minutes. Add garlic and shallot and sauté for 1 minute more.
  3. Add wine to deglaze pot,scraping up any brown bits from bottom of pot.
  4. Return chicken and sausage to pot,add beans,mustard,rosemary,sage, thyme,and chicken stock and bring to a simmer. Cover and transfer to a 325°F (170°C) oven and bake for 2 hours.
  5. Remove from oven and let rest for 15 minutes.
  6. Transfer to a serving platter.

Recipe tips

  • Serve this dish with a simple vinaigrette salad and some crusty French baguette.
  • For a more adventurous dish try substituting game like rabbit or duck for the chicken

Ratings & Reviews

(2)
  • Maxine M.

    December 16, 2013

    Rating by Maxine

    This rating was left without a review.

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  • L.Jean B.

    November 27, 2012

    Review by L.Jean B.

    Used 4 Thighs, 2 hot Italian Sausages each cut in 4 after first cooking, 2 cups dry navy beans soaked overnight, one box Campbell's Stock First, 2 carrots. Should use more meat or less beans, 3 carrots. Could use Chorizo or Toulouse sausages. Used dry herbs: 2.5ml Sage, 5ml Rosemary, 5ml Thyme, Pepper to taste. Check for liquid as it cooks.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 390
Fat 22 g
Sodium 1420 mg
Carbohydrate 16 g
Dietary Fibre 2 g
Protein 31 g
Calcium 6 %DV
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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