When the weather is cold I crave meals that warm my home and fill it with rich aromas. My Chicken Cassoulet combines traditional vegetables with turkey sausage and chicken in a slow cooker for one amazing dish.
This meal is best made in advance, as it takes several hours to cook and allow the flavors to properly combine. You can refrigerate it up to two days, but it may be hard to resist with your home full of chicken cassoulet goodness.
- 2 1/2 lbs chicken (3 small breasts and 4 thighs)
- 1 lb turkey sausage (about 5)
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground pepper
- 2 cups leeks (about 2 thinly sliced)
- 1 medium fennel bulb, halved, cored, and cut into 1/2 inch cubes
- 1 carrot, cut into 1/2 inch cubes
- 4 garlic cloves, minced
- 2 teaspoons minced rosemary
- 2 teaspoons minced thyme
- 2 cups chicken stock or low-sodium broth
- 1/4 cup dry vermouth
- 1/4 cup pan drippings
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/2 cup panko breadcrumbs
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 375° F. Place chicken and sausage in baking pan. Brush the chicken with olive oil and season with salt and pepper. Roast for 20 minutes, until just starting to brown.
2. Transfer chicken and sausage to slow cooker. Strain drippings, reserving 1/4 cup to use later.
3. In a large, deep, ovenproof skillet, heat 1 tablespoon of olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 8 minutes. Transfer back to slow cooker.
4. Add leeks, fennel, and carrots to your skillet. Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Add the garlic, rosemary, and thyme. Continue cooking until fragrant, stirring throughout, about 3 minutes.
5. In a large bowl combine chicken broth, vermouth, pan drippings, and beans.
6. Place vegetables on top of chicken and sausage in slow cooker. Pour broth mixture over chicken, sausage, and vegetables.
7. In a medium bowl combine panko breadcrumbs and cheese. Place evenly on top of chicken, sausage, and vegetables.
8. Cover the slow cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, about 4 to 5 hours.
Best made ahead of time. The chicken cassoulet can be refrigerated for up to two days.