Sausage and Chicken Cassoulet

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 322.0

Total Fat: 7.7 g
Cholesterol: 78.8 mg
Sodium: 667.6 mg
Total Carbs: 35.6 g
Dietary Fiber: 11.8 g
Protein: 27.0 g

View full nutritional breakdown of Sausage and Chicken Cassoulet calories by ingredient

Introduction

Hearty, high fiber, delicious meal Hearty, high fiber, delicious meal

Number of Servings: 4

Ingredients

3 slices bacon, cut into 1-inch pieces

4 bone-in chicken thighs (about 2 lb), skin removed if desired

3/4 cup ready-to-eat baby-cut carrots

1 medium onion, chopped (1/2 cup)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1 chicken sausage, cut into 1/2-inch pieces

2 cans (15 oz each) navy beans, drained, rinsed

1 can (14.5 oz) diced tomatoes with roasted garlic, undrained

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.

2. Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.

3. In ungreased glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.

4. Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.

Directions

Spoon bean mixture into bowls and serve with 1 chicken thigh each. I removed the skin to make this less fatty and less calories. Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JAGH2009.