Chicken Cassoulet
Serves 4
Published in: Denver Post
1/4 pounds bacon (about 4 strips)
1 pounds sweet Italian sausage -- cut into 1-inch-thick
rounds
2 clove garlic -- minced
3 cup low-salt chicken broth
2 can cannelloni beans -- drained and rinsed 15-ounce
2 teaspoons chopped fresh rosemary
2 cup diced leftover chicken
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground pepper
2 cup seasoned breadcrumbs
Preheat oven to 400.
Brown bacon in a large ovenproof saute pan over medium heat until it
crisps and renders much of its fat, about 6 minutes. Transfer to a
plate lines with paper towels.
Add sausage to the pan and cook, stirring occasionally, until well
browned, about 8 minutes. Add garlic and cook, stirring until it
sizzles steadily but doesn't quite brown, about 1 minute. Add beer
and cook, stirring, until it almost completely reduces, about 2
minutes. Add broth and bring to a boil. Reduce heat to a simmer, stir
in the beans, rosemary and chicken and simmer for 5 minutes to heat
through.
Stir in Parmesan, season with salt and pepper to taste and sprinkle
evenly with the breadcrumbs. Transfer to oven and bake until the
crumbs brown and crisp, about 25 minutes. Let sit for a few minutes
then serve with a sprinkling of bacon.
Recipe Notes
With a fresh baguette and a green salad, this is meal enough for
those who are addicted to the heavier version.. Serves 4
Exported from A Cook's Books -- Recipe management for Macintosh
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