Name: Lighter Cassoulet Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: French
Ingredients: 4 skinless, boneless chicken breasts, cut into chunks; 4 turkey sausages, sliced; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves of garlic, minced; 2 tsp dried thyme; 1 bay leaf; 2 cans (14 oz each) of cannellini beans, drained and rinsed; 2 cups low-sodium chicken broth; 1 tbsp olive oil; Salt and pepper to taste

How To Make Lighter Cassoulet

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Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

4 skinless, boneless chicken breasts, cut into chunks
4 turkey sausages, sliced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves of garlic, minced
2 tsp dried thyme
1 bay leaf
2 cans (14 oz each) of cannellini beans, drained and rinsed
2 cups low-sodium chicken broth
1 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
Heat the olive oil in a large, oven-safe pot or dutch oven over medium heat. Add the chicken and turkey sausage, and cook until browned. Remove from the pot and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Add the dried thyme and bay leaf to the pot, and cook for an additional minute.
Return the chicken and sausage to the pot. Add the cannellini beans and chicken broth. Season with salt and pepper to taste.
Cover the pot and place in the preheated oven. Bake for 1 hour, then remove the lid and bake for an additional 30 minutes or until the top is golden and bubbly.
Serve hot and enjoy!