Chicken & Sausage Cassoulet, gluten free, clean eating

Happy Valentines Day!  This very sexy dish is perfect for a romantic dinner with your honey.  You can even make it from leftovers!  I serve it with my crusty Paleo French Bread Baguette and a Caesar salad.  Enjoy!



Chicken & Sausage Cassoulet, gluten free, clean eating

Ingredients:

  • 2 cups cooked beans, or one 15 oz can, drained  (Any bean will work. I used pinto)
  • 2 1/2 pounds bone in chicken thighs and legs, remove skin after cooking  (or for a faster option use a roasted chicken and remove the skin)
  • 1/2 pound pork sausage or cooked gluten free polish
  • 1 cup carrot, chopped or use tiny whole carrots
  • 1 cup celery, chopped
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 3 small new, red or Yukon Gold potatoes, thinly sliced and halved
  • 3 cups homemade or low salt gluten free chicken stock
  • 1/2 small can tomato paste
  • 1 tablespoon gluten free Worcestershire sauce
  • 1 tablespoon Italian seasoning or 1/2 basil and 1/2 oregano
  • 1/2 teaspoon gluten free paprika
  • Salt and pepper to taste


Instructions:

Rinse beans; place in a medium to large size pot, depending on how much you are cooking. Add enough water to cover beans by 2 inches. With the lid askew, bring to a hard boil for several minutes. Cover tightly and remove from heat. Let stand for 1 hour. Drain and rinse beans.
Note: the beans will finish cooking in the Cassoulet.  If you want to finish the beans in the pot; drain and refill the beans with water. Return to heat and cook on medium low with the lid askew for 1-2 hours until tender. I cook a full bag of beans and freeze whatever I have leftover.

In a medium size bowl, combine drained beans needed for recipe, broth, seasonings and Worcestershire. Whisk to combine.

In a large skillet brown the sausage until no longer pink inside. Drain grease.  Note:  I used leftover roasted chicken but you can use fresh and brown it at this stage as well.  Drain the grease. The Cassoulet cooks at a low heat so make sure your chicken is mostly done before adding it to the dish.

Remove the meat and add the carrot, celery, green pepper and onion to saute for a few minutes, scraping up all the brown bits.

In a large oven proof casserole dish; add the veggie saute with all the scrapings to the bottom of the dish. Place the chicken, sausage and potatoes on top of the veggies.  Pour the bean mixture over evenly.

Bake covered at 275 degrees for 2-3 hours.

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Please be advised related products are random and not always gluten-free!