Chicken Cassoulet

🛒 Ingredients

• Chicken Thighs (skin-on, bone-in) 200 g · 400 kcal
• Gluten-Free Chicken Sausage 50 g · 125 kcal
• Canned Cannellini Beans (drained, rinsed) 80 g · 80 kcal
• Onion 33 g · 13 kcal
• Carrots 25 g · 10 kcal
• Celery Stalk 17 g · 3 kcal
• Garlic 3 g · 5 kcal
• Canned Diced Tomatoes (drained) 40 g · 8 kcal
• Chicken Broth (low sodium) 125 g · 13 kcal
• Dry White Wine 25 g · 20 kcal
• Olive Oil 5 g · 45 kcal
• Bay Leaf 0 g · 0 kcal
• Fresh Thyme 0 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 160°C (325°F). Pat chicken thighs dry and season generously with salt and pepper.
2. In a large oven-safe Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear chicken thighs skin-side down until golden brown, then remove and set aside.
3. Add chicken sausage to the pot and brown on all sides; remove and set aside with the chicken.
4. Add chopped onion, carrots, and celery to the pot, scraping up any browned bits. Sauté until vegetables soften, about 5-7 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in white wine and deglaze the pot, scraping up all the delicious browned bits from the bottom.
7. Add diced tomatoes, chicken broth, cannellini beans, bay leaf, and fresh thyme. Bring to a simmer.
8. Return the seared chicken thighs and browned chicken sausage to the pot. Cover and transfer to the preheated oven.
9. Bake for 1.5 to 2 hours, or until chicken is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
10. Remove from oven, discard bay leaf and thyme stems. Garnish with fresh parsley before serving.