Chicken Cassoulet

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Chicken Cassoulet

Chicken Cassoulet

  • Author: Pulse Canada
  • Prep Time: 30 minutes
  • Cook Time: 10-12 hours
  • Total Time: 11 minute
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup dry navy beans, soaked according to package (250 mL)
  • 8 bone-in chicken thighs
  • 1 medium Polish sausage, cooked (optional)
  • 1  (10 oz) can tomato juice (284 mL)
  • 1 (28 oz) can tomatoes, halved (796 mL)
  • 1 tbsp Worcestershire sauce* (15 mL)
  • 1 tsp instant beef or chicken bouillon granules* (5 mL)
  • 1/2 tsp dried basil (2 mL)
  • 1/2 tsp dried organo (2 mL)
  • 1/2 tsp paprika (2 mL)
  • 1/2 cup carrot, chopped (125 mL)
  • 1/2 cup celery, chopped (125 mL)
  • 1/2 cup onion, chopped (125 mL)
  • * Gluten-free brand required

Instructions

Boil soaked beans for 10-12minutes. Drain and set aside.

Skin chicken pieces and set aside. If using sausage, halve it lengthwise and cut into bite size pieces.

In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano and paprika.

In a 4quart (3.78 litre) slow cooker combine carrots, celery and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.

Cover and cook on low-heat setting for 10-12hours or on high-heat setting for 6-8 hours. Serve.



Nutrition

  • Serving Size: 1 cup
  • Calories: 278
  • Sodium: 437 mg
  • Fat: 7 g
  • Saturated Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 29 g
  • Cholesterol: 67 mg