Chicken and Sausage Cassoulet Recipe. The Hairy Bikers' sausage casserole is like a big hug on a cold winter's day! Warming and filling, it's the ultimate comfort food. The Hairy Bikers' take on sausage casserole makes a wonderfully warming and filling dish, and it freezes brilliantly.

This chicken and sausage cassoulet recipe is a modern update on the classic and evokes particularly complex and developed flavors by cooking certain Do not be put off by the number of ingredients in this recipe; it all comes together if you follow step by step. Serve the Classic French Chicken and. If using the Rotisserie-Style Chicken recipe, cook the recipe prior to the Cassoulet.

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The Hairy Bikers' sausage casserole is like a big hug on a cold winter's day! Warming and filling, it's the ultimate comfort food. The Hairy Bikers' take on sausage casserole makes a wonderfully warming and filling dish, and it freezes brilliantly.

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Ingredients requirements of Chicken and Sausage Cassoulet Recipe:

Need 6 each chicken drumsticks or thighs.
Need 2 cans (15 oz) for each) cannelli or white beans, drained, rinsed.
Need 3 Tbls - Olive Oil.
You need 1 tsp of kosher or sea salt.
Need 1/2 tsp freshly ground black pepper.
Provide 16 oz of package smoked sausage, cut into 3-inch pieces.
Need 1 large onion, chopped medium-size.
Prepare 3 - garlic cloves, minced.
Require 14 1/2 oz can diced tomatoes with basil, garlic, and oregano.
Provide 1/2 cup low-sodium chicken broth.
You need 1 of bay leaf.
Provide 1/2 tsp for dried thyme.
Require 1 cup for plain breadcrumbs, divided.
Prepare 1 cup for plain breadcrumbs, divided.
Need 1 for Garnish: fresh thyme sprigs.

Wipe the pot clean with a paper towel. Add the sausage and use a wooden spoon to break up the meat into small pieces. Would you like any vegetables in the recipe? I baked the shredded potato "crust" while browning the sausage and stirring together the casserole ingred.

Chicken and Sausage Cassoulet Recipe instructions:

Preheat oven to 300°F..
Sprinkle chicken all over with salt and pepper..
In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes..
Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside..
Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside..
Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes..
Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme..
Bring to a boil and sprinkle with 1/2 cup breadcrumbs..
Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs..
Bake 20 minutes longer, or until cassoulet is golden..
Remove bay leaf before serving..
Garnish with thyme sprigs.

I used onion powder, (family preference) added a small can of sliced mushrooms. A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. A hearty meal designed to satisfy hunger with great taste. Try this chicken and sausage casserole recipe today.

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