Quick Chicken Cassoulet

Linda (Lawson) Elman

Quick Chicken Cassoulet

Serves 4 to 6

1 C fresh or dried bread crumbs
2 ½ T olive oil
1/3 C minced shallots
4 cloves garlic peeled and minced
1 carrot, peeled and diced
2 cans (15 oz each) small white beans drained and rinsed
1 C cooked chicken
8 oz cooked turkey sausage
1 can (14 oz) diced tomatoes
1 t herbes de Provence
½ C chicken broth

1. In a bowl mix bread crumbs with 2 T oil until well combined.
2. Pour remaining ½ T oil into 3-quart ovenproof pan over medium heat. When hot add shallots, garlic, and carrot, and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausage, tomatoes, herbes de Provence, bay lef, chicken broth, salt, and pepper. Stir until well combined.
3. Cover and bake in a 350 oven until beans are hot, about 30 minutes. Uncover and sprinkle top evenly with bread-crumb mixture. Bakeuntil top is browned and edges are bubbling, about 20 minutes longer.