Odyssean-Chicken Cassoulet
Ingredients:
1 whole chicken, cut into 8 pieces (about 1 1/2 lb)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices
1 medium onion, chopped (about 1 cup)
1 celery rib, chopped (about 1/2 cup)
2 carrots, chopped (about 1 cup)
2 garlic cloves, minced
1 1/2 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 (19-ounce) cans cannellini beans, drained and rinsed
1/2 teaspoon dried thyme
1/4 cup chopped Italian or flat-leaf parsley
1/2 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
- Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.
- Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
- Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
- Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until no longer pink and cooked through.
Recipe courtesy of Lynette Canas, Certified Wine Professional to be paired with our 2005 Odyssean.
