Ingredients
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3 lbs chicken thighs, boneless and skinless, well-trimmed and cut into 1-inch pieces
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2 tablespoons canola oil, divided
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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1 cup white wine
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1 (28 ounce) can diced tomatoes, with juices
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1 1/2 cups reduced-sodium chicken broth
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1 bay leaf
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1 1/2 lbs italian sweet sausage, casings removed
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1 red bell pepper, chopped
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2 garlic cloves, minced
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4 (15 ounce) cans white kidney beans, rinsed and drained
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1/4 cup chopped parsley
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2 onions, chopped
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1 tablespoon Italian herb seasoning
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1/2 cup dried breadcrumbs
Instructions
- Preheat oven to 350°F
- In very large skillet or Dutch oven, warm 1 tablespoon oil over medium-high heat. In batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total.
- Sprinkle chicken with Italian herbs, salt and pepper.
- Add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon.
- Add tomatoes with their juices, broth and bay leaf. Bring to a simmer.
- In another large skillet, heat remaining tablespoon oil over medium heat. Add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes. Add onions, pepper and garlic. Cook, stirring occasionally, until onions are softened, about 6 minutes.
- Stir into chicken mixture, along with beans.
- In small bowl, combine bread crumbs and parsley. Sprinkle over top of cassoulet.
- Bake in preheated oven 30 minutes. Using large spoon, gently press the thin crust that has formed on the cassoulet just under the surface.
- Return to oven and continue baking until cassoulet is simmering and another crust has formed, about 30 minutes.
- Let stand 15 minutes before serving hot.