French Cassoulet Recipe

Transport yourself to the French countryside with this rustic breakfast in a skillet. It's the perfect way to glamorize leftovers while dazzling your loved ones.
French Cassoulet Recipe

French Cassoulet Recipe

Serve Mom a French Cassoulet this Mother's Day.

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Yield: 2 individual cast iron skillets

1/2 15-ounce can cannellini beans
1/2 15ounce can diced tomatoes
1 celery stalk, chopped
1 carrot, chopped
3 cloves garlic, chopped
1/2 white onion, chopped
2 breakfast sausages
2 roasted chicken legs or thighs on the bone
1/3 cup chicken broth
salt and pepper to taste
breadcrumbs or panko
2 eggs


1. Preheat oven to 350 degrees F. In two small iron skillets, sauté onions, garlic and onion until soft. Add chopped sausage, carrots and celery, and stir for another 2 minutes. Add beans and diced tomatoes, and season with a dash of salt, pepper and fresh thyme.
2. Add a small amount of reserved chicken broth to both skillets, approximately 1/3 cup.
3. Add roasted chicken leg or thigh from a leftover roast. If starting from scratch, flavor chicken with salt, pepper, thyme and lemon juice and bake at 350 degrees F until internal temperature reaches 165 degrees F.
4. Sprinkle with breadcrumbs and fresh thyme, and bake for 10-15 minutes or until bubbling. Crack an egg on top of each skillet, and bake for another 10-15 minutes.

Recipe courtesy of Dine X Design

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