Chicken Cassoulet Stew
This classic French stew is typically an all-day cooking process, but we use a few shortcuts to deliver a delicious meal in a fraction of the time.
Ingredients
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12 ounces sweet Italian sausage
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2 tablespoons olive oil
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1 1/2 cups diced onion
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1/2 cup diced red bell pepper
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1 tablespoon minced garlic
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1 (store-bought) rotisserie-style chicken, chicken meat separated from skin and bones
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1 (28-oz.) can diced tomatoes, drained
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3 (15 1/2-oz.) cans white beans, rinsed and drained
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2 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon dried sage
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1 teaspoon dried oregano
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1 bay leaf
Directions
1.
Heat oil in a large pot over medium heat, add the sausage and cook until browned, stirring to break up the sausage as it cooks.
2.
Add the onion, red bell pepper, and garlic; cook until softened, about 5 minutes, stirring often.
3.
Add the chicken, tomatoes, beans, broth and seasonings to pot. Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally.
4.
Serve ladled into bowls with crusty French bread, if desired.
Nutrition information
Calories 574, Total Fat 25.1 g, Saturated Fat 6.5 g, Cholesterol 108.4 mg, Sodium 2020.8 mg, Carbohydrate 48.1 g, Fiber 12.1 g, Protein 52.4 g, Sugar 8.6g Daily Values: Vitamin A 25%, Vitamin C 80%, Calcium 25%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
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