French Cassoulet Recipe
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
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