Chicken Cassoulet

Sometimes, an all in one meal is really a nice thing to prepare for company or a family meal. But if you call it a casserole, it just sounds so mundane. So, let's up the description with a little French Fantasy, shall we? Let's call it a "Cassoulet".

This cassoulet, served with some hot, crusty, artisan bread .....along with a crisp salad is all you need to impress your guests. They'll think you've been in the kitchen for hours, and really, with about 30 minutes of prep time you've prepared a beautiful dish.

This dish calls for carrots and celery and sometimes I slice both of them on the diagonal, rather than the straight cut. I do this, because I think they look pretty this way and because you're left with more exposed surface to absorb the flavorful juices they're being cooked in. Give it a try and tell me what you think.  

 

Chicken Cassoulet

 

6 chicken thighs, deboned and skinless
1 Tablespoon Joe and Son’s Herbs de Provence Olive Oil
2 carrots, thinly sliced
1 stalk celery, sliced
1 medium onion, thinly sliced
3-4 cloves garlic, finely diced
8 ounces kielbasa sausage, sliced into bite sized pieces
2 cans Cannellini beans with the liquid …about 16 ounces each
1 can diced tomatoes with the liquid…about 16 ounces
½ cup olives..without pits, drained and rinsed...sliced in half
½ teaspoon dried rosemary
Salt and pepper to taste

Preheat the oven to 350 degrees.

Heat the Herbs de Provence Olive Oil in a large frying pan to a medium heat. Add the chicken pieces and cook for about 10-15 minutes, turning the pieces to brown both sides.

Remove the chicken pieces and set aside.

Add the carrots, celery, garlic and onion to the oil in the frying pan. Stir and cook for about 10 minutes until the vegetables are softened. Be careful not to overcook them.

Stir in the kielbasa, cannellini beans, tomatoes, olives, rosemary and pepper. Taste for salt and add, if needed.

Bring to a low boil and transfer the mixture to a rectangular baking dish.

Arrange the chicken pieces on top.

Bake at 350 degrees, uncovered, for about 40-45 minutes, until the chicken is cooked and tender.