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Cream Chicken Cassoulet




In large bowl, add beans and barley with two tablespoons salt and two cups of hot water. Let soak two to four hours.


In a large saucepan or Dutch oven, heat two tablespoons extra virgin olive oil on medium to high heat. Add the onion and sauté for two to three minutes.


Add the garlic and celery and sauté another two to three minutes.


Lower heat to medium-low and add the sausages, soaked bean/barley mix, canned tomatoes, and seasonings. Sauté for five minutes, mixing well.


Add the cubed boneless chicken and seasonings and let cook, mixing the ingredients together for five to eight minutes, until the chicken starts to brown.


Add tomato paste and chicken broth. Mix well and lower heat to low.


Cover and let cook stirring occasionally for 45-60 minutes. The beans should be soft.


While that cooks, brown the chicken breast in a medium skillet on high heat. Place one tablespoon extra virgin olive oil in the skillet. When the pan gets hot, carefully place the breast skin-side down in the pan and let cook for two to three minutes. Rotate to bottom and cook an additional two to three minutes. If you want more color on the skin, place it in a broiler for an additional two to three minutes. Be sure to watch it in the broiler. Depending on the equipment, you might need less time.


When the chicken breast is cooled, slice a few pieces in a diagonal fashion.


Serve the cassoulet in a bowl or on a plate. Place the sliced chicken breast right on top and enjoy. As an alternative presentation, you can serve this on a plate with asparagus or roasted veggies.