We had my extended family for dinner this evening (and debuted our new playroom! more on that later...) and a cold day in March seemed the perfect time for my mother's Chicken and Sausage Cassoulet recipe. I always loved this when she made it and it's an easy one-pot meal for a crowd.
I served it with an antipasto salad--and received a bit of grief from my husband from mixing my menu with European countries, but I was in the mood for this type of salad, and again, very little work...
The salad is simply:
- Romaine lettuce (I cut it...)
- Marinated mushrooms, sliced in half
- Marinated artichoke hearts, cut in 1/8ths
- Good olives, sliced (not the canned black ones...)
- Roasted red peppers, sliced (from a jar)
- Grape tomatoes, cut in half
- Balsamic dressing (bottled, or 1/2 c olive oil, 1/2 c balsamic, 1 Tb dijon)
- Combine and toss...
- 1 whole roasted chicken
- 6 spicy italian sausages (cut into large quarters)
- 2 Tbs. olive oil
- 1 large onion, diced
- 2-4 cloves garlic, minced
- 1 14-16 oz. can stewed tomatoes
- 1 can (14 oz) chicken stock
- 1 cup white wine
- 1 tsp. dried thyme
- Pinch red pepper flakes
- salt and freshly ground pepper to taste
- 1 bay leaf
- 2 15-19 oz. cans white beans (Navy, Great Northern)
* add more wine/broth during simmer
1) brown sausage and set aside
2) sauté garlic and onion in olive oil
3) add tomatoes with juice, thyme, salt and bay leaf. Cover and boil
4) reduce heat to medium and cook, covered, for 10 min.
5) drain beans and add to pan with wine and stock
6) Let beans and vegetables simmer for 4-6 hours
7) An hour before eating add roasted chicken (in pieces) and sausage and let
Garnishes: toasted bread crumbs, bacon bits, chopped parsley.