Michigan White Bean & Chicken Cassoulet

Prep time

30 Min(s)

Total time

55 Min(s)


6 servings


4 Tablespoons olive oil, divided
1 Tablespoon butter
4.5 ounces Garlic or Italian Chicken Sausage, sliced into half moons
1-3/4-pound boneless skinless chicken breasts, cut into 1” pieces
1 cup gluten-free panko breadcrumbs
4 cloves garlic, chopped
3 Tablespoons parsley, finely chopped
1 yellow onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 Tablespoons tomato paste
1 cup sauvignon blanc wine
1-1/2 cup chicken broth
2 bay leaves
2 teaspoons fresh thyme, chopped
1 Tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
3 (15.5 ounce) cans Michigan White Kidney Beans (Cannellini), rinsed and drained, or 4-1/2 cups cooked dried beans
Grated parmesan cheese for serving

Cooking Instructions

  1. Heat the oven to 375°F.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Cook the sausage for 3-5 minutes or until well browned. Remove the sausage and set it aside.
  3. Add 1 tablespoon of butter to the skillet. Add chicken chunks, season with salt and pepper, and cook for 3-4 minutes or until they are a nice golden color but not cooked through. Remove the chicken from the pan and set it aside.
  4. Pour 1 tablespoon more olive oil into the pan. Add the breadcrumbs and toast, stirring often, until golden. Add two cloves of chopped garlic and toast just until fragrant. Add parsley and season with additional salt. Set aside.
  5. Add the remaining tablespoon of olive oil to the pan. Stir in the chopped onion and sauté for 2 to 3 minutes. Then add the carrots and celery and cook the vegetables, stirring often, for 8 to 10 minutes or until they start to soften. Add the remaining two cloves of garlic and cook for about a minute more.
  6. Add the tomato paste and cook for 1 minute before adding the wine. Scrape up any browned bits from the bottom of the pan and allow it to bubble for about 30 seconds.
  7. Add the broth,

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