Chicken Cassoulet with Sausage and Swiss Chard

Chicken cassoulet with sausage and chard is a hearty stew made from meat and white beans, lighter than the classic.

Chicken cassoulet

Traditionally made with rich pork sausage and duck confit, this chicken cassoulet is lightened with chicken thighs but is still cozy, nutritious and filling. A real one-pot recipe with garlic crumbs and full of fiber. Swiss chard is an unusual addition, but its sauteed stems add great texture and the greens round off the dish. For more chard recipes, try these Swiss Chard Eggs Benedict and Asparagus and Swiss Cheese Frittata.

What is a cassoulet?

Cassoulet is a hearty French meat and bean stew that cooks slowly. A classic cassoulet usually consists of duck confit, pork, and white beans. The dish takes its name from the pot called "Cassele" in which a cassoulet was made.

What to serve with chicken cassoulet?

One of the best things about a cassoulet is that it's a whole meal in one. You get your fiber, protein, carbohydrates and vegetables from one dish. However, if you want to top it off, I recommend serving your chicken cassoulet with a salad or roasted vegetables.

Save, freeze and reheat cassoulet

Leftovers can be kept in the refrigerator or freezer for up to 3 months for up to 4 days. Store chilled leftovers in glass containers or freezer-safe bowls and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Place in the microwave to reheat until it is warmed through.

Variations:

• Green: You can swap the chard for beet, mustard or kale if you want – just don't throw the stalks away.
• hot dog: Use any sausage. One with apple and sage enhances the mild, wintery aromas, while a spicy Italian or andouille gives it a subtle spiciness.
• Beans: Sub-Cannellini Beans for the Great North.

More Savory Chicken Recipes You'll Love:

Chicken cassoulet with sausage and chard

417 Calories
34 protein
45.5 carbohydrates
10.5 Fats

Preparation time: 20th Minutes

Cooking time: 1 Mr

Total time: 1 Mr 20th Minutes

Chicken cassoulet with sausage and chard is a hearty stew made from meat and white beans, lighter than the classic.

• 2 bunch Swiss chard,, about 10 ounces each
• 2 tablespoon olive oil, divided
• 12th ounce Italian chicken sausage
• 1/2 Cup Panko or gluten-free breadcrumbs
• 2 Cloves garlic, hacked, shared
• 2 tablespoon lightly wrapped fresh parsley leaves, finely chopped
• 1 yellow onion, chopped
• 2 to 3 Carrots, cut into rounds or crescents
• 2 Stalks of celery, cut
• ½ Cup White wine
• 8th Boneless skinless chicken thighs, (about 2 1/2 lbs), cut into 5 cm pieces
• 1 Cup Reduced sodium chicken broth
• 2 Bay leaves
• 1 tablespoon Herbs of Provence or dried rosemary
• 1 teaspoon Kosher salt
• Freshly ground black pepper, taste good
• 3 15 ounce cans Cannellini beans, drained and rinsed

• Preheat the oven to 375F.

• Strip the chard leaves from the stalks. Cut the stems into thin slices and chop the leaves.

• In a Dutch oven or heavy ovenproof saucepan, heat 1 tablespoon of olive oil over medium heat. Fry the sausages for about 2 to 3 minutes per side, until they are well browned. Cut the links in the round and set them aside. Wipe the pan and sprinkle with olive oil.

• Put the breadcrumbs in the pan and roast until golden brown, stirring regularly.

• Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in chopped parsley and set aside.

• Add the remaining 1 tablespoon of olive oil to the pan.

• Stir in the onion, sauté for 2 to 3 minutes, then add the chard stalks, carrots and celery.

• Cook, stirring regularly, for 8 to 10 minutes or until the vegetables soften and the moisture boils off. If they start giving off too much liquid, increase the heat to medium high.

• Add the remaining garlic and cook for about a minute.

• Pour in the wine and scrape any browned pieces from the bottom of the pan.

• Turn up the heat a little and let most of the liquid evaporate.

• Add the chicken, chicken broth, bay leaves and herbs and let simmer actively; Cook for 5 to 7 minutes, until the liquid has reduced by about half, and adjust the heat as needed.

• Add the chopped chard leaves (work in portions if necessary) and stir until they wilt slightly.

• Fold in the beans and sausage and stir.

• Season to taste and season with salt and pepper to taste. I used 1 1/2 teaspoons of kosher salt, but you can cut it down or leave it out for less sodium.

• Place in the oven and cook, uncovered, for about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Variations:

• Greens: You are welcome to swap the chard for beet greens, mustard greens or kale if you want – just don't throw the stems away.
• Sausage: use any sausage you like. One with apple and sage enhances the mild, wintery aromas, while a spicy Italian or andouille gives it a subtle spiciness.
• Beans: Sub-cannellini beans for Great Northern.
• Cut down on sodium by using salt-free beans and reducing the salt.

Portion: 2cups, Calories: 417kcal, Carbohydrates: 45.5G, Protein: 34G, Fat: 10.5G, Saturated fatty acids: 2G, Cholesterol: 96.5mg, Sodium: 1120mg, Fiber: 9.5G, Sugar: 5G

Blue Smart Points: 7th

Green smart points: 10

Purple Smart Points: 7th