Chicken Cassoulet Recipe with Chicken Sausage

It’s incredibly comforting, hearty and meant to graze upon all day long, and the best part is that it’s actually incredibly easy to make.

– 1 bag of Bob’s Red Mill      White Cannellini Beans – 8 ounces of roughly      chopped turkey bacon – 1 whole chicken broken      down into parts – ½ cup of white wine – 6 cups of chicken stock – 6 to 8 sprigs of fresh      thyme


White Scribbled Underline

– 3 small diced stalks of      celery – 2 peeled and small diced      carrots – 1 peeled and small diced      yellow onion – 3 finely minced cloves of      garlic – 1 pound of cooked      chicken sausage sliced – 6 sprigs of fresh parsley – Kosher salt and fresh      cracked pepper to taste


White Scribbled Underline


Strain the beans and give them a little rinse.  The first thing you want to do is brown off your bacon and render the fat in a large cast iron pot with a lid.


Once they’re brown, remove them and add in your chicken parts.


Once it’s browned remove it from the pan and stir in your strained bean.  

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